In The Student’s food section we have plenty of perfect main dishes, desserts and whole-flat faves, but it’s time that we dedicate some time to perfecting a fool proof side dish that goes with everything from a Sunday roast to a warm winter salad. This honey roasted carrots recipe is a winner every time and with only 6 ingredients, it’s a recipe you can master and remember for every dinner party and treat meal all year round. This recipe serves 4 but simply add more carrots to cater for a larger group. Also, feel free to switch out honey for maple syrup if you want a more intense hit of sweetness – and it works amazingly with roast potatoes too. With restaurants back to being closed for the next few weeks, it’s the perfect opportunity to scrub up on your culinary skills and make the most of quiet nights in with your flatmates.
Ingredients
4 large carrots
Honey – I prefer the squeezy kind if they have it in your local supermarket
Granulated sugar
Salt and Pepper
Thyme
Method
- Fill a large saucepan with water and bring to the boil.
- Whilst the water is heating, peel the carrots and remove each end.
- Slice the carrots in half width ways and then cut each piece in half lengthways so that you are left with rough baton shapes – try to make sure they are all relatively the same size so that they cook at the same rate.
- Add the carrots to the pan of boiling water with a large tablespoon of sugar to add that satisfying sweet taste.
- Par-boil carrots until they are soft enough to prick with a fork, don’t worry if they are still firm as they will finish cooking in the oven.
- Drain the carrots and place them in a large roasting tin, ensuring that the batons aren’t too close together.
- Coat carrots in salt and pepper, a teaspoon of thyme and a generous helping of honey then use your hands to ensure the carrots are evenly coated.
- Place the roasting tin in an oven at 200 degrees and cook for 20 minutes, ensuring you take them out and give them a toss with a spatula halfway through.
- Use a fork to check that the carrots are cooked all the way through. They should have a lightly charred and sticky coating.
- Serve alongside the rest of your dinner and enjoy whilst they are hot.
This recipe is an easy way to jazz up your regular vegetables and can also work well with diced courgette and onions to add some variety and colour!
Image credit: Charles Deluvio via Unsplash