Peas & beans with pancetta & mint
Do something interesting with your greens and serve up a five-a-day favourite, cooked all in one pan
Honey-glazed roast carrots
Serves 8
Easy
Prep:
Cook:
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Skip to ingredients
- 1kg Chantenay or other small carrots
- 3 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 2 tbsp clear honey
Nutrition: per serving
- kcal85
- fat5g
- saturates1g
- carbs10g
- sugars10g
- fibre3g
- protein1g
- salt0.1glow
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
step 2
Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
