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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

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
58kcal 3%
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

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