Four & thirty braised lamb
A sensational Sunday lunch - why not try it for Easter
Honey-roast carrots
Serves 8
Easy
Prep:
Cook:
Slightly sticky yet succulent and sweet, honey and carrots are a classic combination that will never go out of style
Skip to ingredients
- 1kg Chantenay carrotor large carrots, cut into big chunks
- 1 heaped tsp clear honey
- juice 1 large orange
- 2 tbsp mild olive oil
Nutrition: per serving
- kcal80
- fat3g
- saturates0g
- carbs13g
- sugars12g
- fibre3g
- protein1g
- salt0.08glow
Method
step 1
Heat oven to 200C/180C/gas 6. Boil carrots for 5 mins till almost cooked, drain and cool. Mix the rest of the ingredients in a small roasting tray, tip in carrots, season and roast for 20 mins until cooked, but still with a little bite.
