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.
Angela prepares this recipe for Nick Grimshaw and guest Florence Pugh on the Christmas-themed episode 15, season 4 of Dish, the Waitrose podcast. She serves it with a roast turkey with rosemary, thyme & lemon butter and all the trimmings: roast potatoes with confit garlic; Brussels sprouts with hazelnut pangrattato; spiced cranberry sauce; turkey gravy; pear, Gorgonzola & red chicory salad; and apricot, sausage, sage & almond stuffing – and then tiramisu for dessert! Nick pairs their festive meal with Fenaroli Pecorino Superiore white and Villa Antinori Toscana 2020 red wine – plus a bottle of Waitrose Champagne Blanc de Noirs, as it’s Christmas.
Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- 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.
And to drink...
Fenaroli Pecorino Superiore, an irresistible Italian white wine – exclusive to Waitrose – with a sea breeze aroma from vineyards close to the coast.
Villa Antinori Toscana 2020, a silky red from Antinori, the most historic Tuscan winemaker.
Waitrose Champagne Blanc de Noirs, made with only Pinot Noir grapes, it boasts ripe fruit flavours and a biscuity character.
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 |