Sticky whole-roasted carrots recipe
Sweet and sticky whole-roasted carrots are the perfect addition to your Easter lunch plans. These Tendersweet carrots are glossy and made even more special with the addition of soy sauce and mustard for a savoury, spicy kick.
See method- Serves 6
- 3 mins to prepare and 33 mins to cook
- 58 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 450g Tendersweet carrots, scrubbed
- 1 tbsp olive oil
- 4 thyme sprigs
- 1 tbsp maple syrup or clear honey
- 1 tbsp wholegrain mustard
- 1 tsp light soy sauce
- 5g fresh parsley, roughly chopped
Each serving contains
- Energy
- 240kJ 58.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.2gProtein 0.8gFibre 2.4g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots in a roasting tin, drizzle with the oil, season and toss to coat. Tuck in the thyme sprigs and roast for 25 mins.
- Mix the syrup, mustard and soy sauce together in a small bowl. Pour over the carrots, turning to coat evenly. Return to the oven for 8 mins until sticky and glazed. Spoon onto a warm serving plate and scatter with parsley to serve.
- Tip: Use maple syrup instead of honey to make these vegan.
- See more Easter lunch recipes
