Honeyed hasselback carrots
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Medium
This is one of my favorite ways to celebrate carrots, and honestly, it couldn't be simpler. Slicing them partway through and roasting them with honey, rosemary, and bright citrus creates this gorgeous caramelized exterior while keeping the inside tender. The whole thing comes together in just an hour, and carrots are so affordable you can make this for a crowd without breaking the bank. Plus, carrots are packed with beta carotene for your eyes and skin, making this side dish as nourishing as it is delicious.
Ella x
Ingredients
- 10 largecarrots halved
- 2 tbsphoney
- 1 tbsprosemary leaves
- 11 orange clementine or tangerine(zested and juiced)
- 12 garlic cloves finely chopped
Detail level
Instructions
- 1
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, citrus zest and juice and garlic together in a large bowl along with some salt and pepper, and toss in the carrots to fully coat.
- 2
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 tender and caramelised, basting them in the sticky juices once or twice as they cook. Serve straightaway or leave to cool and reheat in the microwave when needed.
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