Sticky whole-roasted carrots recipe

Name: Sticky whole-roasted carrots
Yield: Serves 6
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

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

Shop your ingredients

Tesco Carrots Loose
Aldi Price Match
450g Tendersweet carrots, scrubbed
£0.11
£0.69/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Thyme 20G
Aldi Price Match
4 thyme sprigs
£0.50
£25.00/kg
Hilltop Maple Flavoured Syrup 230G
1 tbsp maple syrup or clear honey
£2.00
£8.70/kg
Tesco Wholegrain Mustard 180G
Aldi Price Match
1 tbsp wholegrain mustard
£0.44
£2.44/kg
Tesco Light Soy Sauce 150Ml
Aldi Price Match
1 tsp light soy sauce
£0.55
£3.67/litre
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
5g fresh parsley, roughly chopped
£0.50
£16.67/kg

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.