Four-ingredient glazed carrots are 'deliciously sweet' and perfect for a Sunday roast
This delicious glazed carrots recipe contains 85 calories per serving and has been described as "superb" and "delicious" by cooks at home.
When it comes to Sunday dinner, there are a few elements that are absolutely essential - roast potatoes, succulent protein such as chicken, beef or lamb, and roasted vegetables.
Some of the most popular vegetables included in roast dinners include parsnips, cauliflower cheese, peas and carrots.
Carrots are a sweet and delicious side dish that can be cooked in less than an hour alongside your roast potatoes.
They're also relatively cheap with most supermarkets selling a 1kg bag of carrots for around 60p.
One popular way to cook carrots for a roast dinner is to roast them in honey. This method brings out the natural sweetness of the carrots and complements the salty, savoury flavours of the roast potatoes and gravy.
This recipe from BBC Good Food only includes four ingredients and can be prepared in just 10 minutes.
The recipe reads: "Roasting carrots intensifies their flavour and the honey glaze gives them a deliciously sweet flavour."
Home cooks who have previously made the recipe described it as "superb" and "delicious". Lyn Tracey said: "Superb! These always go down well with family and guests and this recipe will be used repeatedly."
Catherine Downey wrote: "Delicious. Enjoyed by adults and children alike. A great way to encourage small people to enjoy vegetables. Recipe and instructions perfect. I always prepare the carrots the night before if I am hosting a dinner party (and will be busy)."
How to make easy glazed carrots
Ingredients
- 1kg Chantenay or other small carrots
- Three tbsp sunflower oil
- Two tbsp white wine vinegar
- Two tbsp clear honey
Method
1. Firstly, heat the oven to 190C/170C fan/gas 5 and tip the carrots into the roasting tin with the oil and some salt and pepper. Roast the carrots for 30 minutes.
2. Once the carrots have been roasted for 30 minutes, drizzle them with the vinegar and honey. Put them back in the oven for another 20 minutes.
3. Check the carrots are cooked through by inserting a knife or fork into them. They should be soft but not soggy.