With a sweet and sticky glaze made from honey and mustard and a sprinkle of fresh parsley, this roast dinner side, shared by television cook and author Jo Pratt, is a delicious addition to your Sunday spread. This dish is great for cooking on a budget as it makes the most of classic storecupboard ingredients.
Preheat the oven to gas 4, 180°C, fan 160°C. Put the carrots in a shallow roasting or baking tray. Mix together the oil, honey, mustard and season to taste. Pour over the carrots in the tin and turn to coat in the mix.
Roast in the oven for 30-35 minutes, turning halfway through, until the carrots are tender and starting to caramelise. Remove from the oven and scatter with chopped parsley to serve.
See more Roast dinner ideas
This delicious recipe comes from Jo Pratt and is part of our roast series. We've asked some of our favourite chefs and foodies to share their recipes and tips for creating the perfect Sunday roast – from a healthy twist to the perfect roast to serve a crowd. Watch the full video here.