Waitrose and Partners
Carrots with rosemary & orange oil

Carrots with rosemary & orange oil

Carrot and orange is a classic pairing, particularly during the festive season. In this simple recipe, food writer and recipe developer Helen Graves combines the two for a bright and vibrant side that's a refreshing alternative to the usual roast carrots on Christmas Day. See more of our Christmas side recipes. Follow Helen on Instagram.

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Gluten freeVegetarianLow in saturated fatSource of fibre1 of your 5 a day
  • Serves8
  • CourseSide
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Ingredients

  • 1kg carrots, peeled and sliced thickly on the diagonal
  • 2 oranges, sliced into 1cm rounds
  • 1 large sprig rosemary, leaves roughly chopped
  • 50ml olive oil
  • 1 tbsp clear honey

Method

  1. Preheat the oven to 220ºC/ 200ºC fan/gas 7. Toss all the ingredients together and season. Transfer to a lined baking tray and cook for 35-40 minutes, turning halfway, until tender and lightly charred at the edges.

Cook’s tip

Leftovers love
Toss cooked carrots and orange slices with crumbled feta and rocket leaves for a light salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

546kJ/ 131kcals

Fat

6.3g

Saturated Fat

1.1g

Carbohydrates

14g

Sugars

14g

Fibre

5.4g

Protein

1g

Salt

0.6g

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