Heather honey-roast carrots

Heather honey-roast carrots

Lightly scented with heather, these roasted carrots are an easy and fiting side dish perfect for a Burns Night celebration dinner.

Heather honey-roast carrots

Going all out for Burns Night? Serve these carrots as a side dish alongside our showstopping haggis-crusted rack of venison.

  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
49kcals
Fat
2.2g (0.6g saturated)
Protein
0.5g
Carbohydrates
6.9g (6.1g sugars)
Salt
0.1g

Ingredients

  • 500g chantenay carrots
  • 1 tbsp olive oil
  • Knob of butter
  • 2 tbsp heather honey
  • 1 tbsp cider vinegar
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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.

Serve this side dish as part of our Scottish roast menu

Nutrition

Nutrition: per serving
Calories
49kcals
Fat
2.2g (0.6g saturated)
Protein
0.5g
Carbohydrates
6.9g (6.1g sugars)
Salt
0.1g

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