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Roast Carrots

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Roast Carrots
27th October, 2018

We need to give the carrot a bit of love. It's been served boiled or mashed and often devoid of flavour but this recipe returns it back to its natural splendour

Roasting it brings out its natural sweetness and glazing it with honey makes it sticky


  • 2 kg carrots, peeled and halved lengths way
  • 50 mls olive oil
  • 4 tbsp honey
  • 1 tsp ground cardamom
  • Salt and Pepper to season


    Pre-heat the oven to 200C and add the olive oil to a roasting tray. When the oven is at temperature, place the roasting tray in the oven to heat up the oil

    Peel and cut the carrots and add to a large sauce pan

    Cover the carrots in cold water with a dash of salt and put on the hob to boil.

    When the water is boiling, continue to cook the carrots for 5 minutes and then remove from the heat, strain in a colander and keep covered with a tea towel to steam

    Just before adding the carrots to the hot oil, cover the carrots in honey, cardamom and seasoning

    Put the carrots into the oven and roast for 30 minutes. Give them a stir a few times during the roasting