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Orange & honey glazed carrots
Angela Hartnett's recipe for sweet, herby carrots is low in effort but high in flavour. Just put them in the oven while the turkey is resting.
Gluten freeVegetarianHealthyLow in saturated fat
- Serves8
- CourseSide
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Ingredients
- 1kg carrots, peeled and cut into batons
- 2 tbsp sunflower oil
- 2 tbsp clear honey
- ½ tsp Cooks’ Ingredients Dried Oregano
- A few sprigs fresh oregano (optional)
Method
Preheat the oven to 220°C, gas mark 7. Bring a pan of salted water to the boil, cook the carrots for 5 minutes, then drain. Tip the carrots into a roasting tin, toss with the sunflower oil, honey and orange juice. Season and roast for 20-30 minutes, turning occasionally, until glossy and golden. Remove from the oven, mix in the dried oregano and serve with fresh oregano scattered over, if liked.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 448kJ/ 107kcals |
---|---|
Fat | 4.3g |
Saturated Fat | 0.6g |
Carbohydrates | 14g |
Sugars | 13g |
Fibre | 5g |
Protein | 0.7g |
Salt | 0.3g |