Heather honey-roast carrots
- January 2010
- Serves 8
- Hands-on time 10 min, oven time 35-40
Lightly scented with heather, these roasted carrots are an easy and fiting side dish perfect for a Burns Night celebration dinner.
Going all out for Burns Night? Serve these carrots as a side dish alongside our showstopping haggis-crusted rack of venison.
- Vegetarian recipes
- 2.2g (0.6g saturated)
- 6.9g (6.1g sugars)
- 500g chantenay carrots
- 1 tbsp olive oil
- Knob of butter
- 2 tbsp heather honey
- 1 tbsp cider vinegar
- 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.
- Drizzle with the honey and vinegar, and toss to coat evenly. Roast for a further 10 minutes until sticky. Serve immediately.
Serve this side dish as part of our Scottish roast menu
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