These sweet carrots are lightly scented with heather, and are one of the Caledonian-inspired dishes on our Scottish menu.
Ingredients
- 500g chantenay carrots
- 1 tbsp olive oil
- Knob of butter
- 2 tbsp heather honey
- 1 tbsp cider vinegar
Method
- 1. Preheat the oven to 190°C/fan170°C/ gas 5. Place the carrots in a small roasting tin, season, and toss in the olive oil and butter. Roast in the oven for 25-30 minutes until tender.
- 2. Drizzle with the honey and vinegar, and toss to coat evenly. Roast for a further 10 minutes until sticky. Serve immediately.
Nutritional info
Per serving: 49kcals, 2.2g fat (0.6g saturated), 0.5g protein, 6.9g carbs, 6.1g sugar, 0.1g salt
Chef's tip
This recipe is part of our Scottish menu.