Honey & Rosemary Hasselback Carrots
These flavoursome Honey Hasselback Carrots are the perfect side dish to add you your menus!
Preparation time
20 Minutes
Cooking time
40 Minutes
Serves
6
Ingredients:
- 10 large carrots
- 2 tbsp honey
- 1 tbsp rosemary leaves
- 1 orange
- 2 garlic cloves
Method:
- Heat the oven to 200C/ 180C fan/ gas 6. Working with one carrot at a time, lay between the handles of two wooden spoons (to stop you cutting all the way through), then make deep cuts along the length about 5mm apart. Mix the honey, rosemary, orange zest and juice, and garlic together in a large bowl along with some salt and pepper. Toss in the carrots to fully coat.
- Line a baking tray with baking parchment and arrange the carrots on top, cut-side up. Drizzle over any leftover glaze. Roast the carrots for about 40 mins, or until caramelised and tender, basting them in the sticky juices one or twice as they cook.
- Serve immediately!