Roasted Honeyed Carrots
Ingredients
- 500 g small carrots
- 100 ml vegetable oil
- 2 tsp cumin seeds
- juice of 1 large lemon
- salt and freshly ground black pepper, freshly milled
- 2 tbsp clear honey
Instructions
- Peel the carrots and top and tail.
- Split in half from top to tail, then cut into quarters.
- Heat the oil in a baking tin in a hot oven, 200 C, Gas 6-7, for about 10 minutes.
- Meanwhile, bring a pan of salted water to a boil, add the carrots, bring back to the boil and simmer for 1 minute.
- Drain well, then carefully lay in the very hot oil season well with salt and pepper and return to the oven.
- Cook for 30 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
- Pour on the honey, seeds and lemon juice over and cook for a further 5 minutes to glaze. They will burn very quickly. Keep an eye on them.
- Serve piping hot and golden brown.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
207
Calories
17G
Fat
14G
Saturates
10G
Sugars
59G
Salt
1G
Protein
16G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
