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Sticky whole-roasted carrots recipe

Sticky whole-roasted carrots recipe

7 ratings

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
  • Healthy
  • Vegetarian
  • Dairy-free


  • 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

  • Fat

    3g 4%
  • Saturates

    0g 2%
  • Sugars

    6g 6%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.2g Protein 0.8g Fibre 2.4g


  1. 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.
  2. 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

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