المكونات
- Carrots 8-10, large
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Hot Honey 2 tbsp
- Spinneysfood Salted Butter 1 tbsp
- Spinneysfood Smoked Chilli Flakes 1 tsp
- Spinneysfood Fine Sea Salt ½ tsp
- Spinneysfood Black Pepper ¼ tsp, freshly ground
- Spinneysfood Fresh Parsley A handful
Nutrition (Per serving)
- سعرات حرارية 143
- دهون 8g
- المشبعة 2g
- بروتين 1g
- الكربوهيدرات 18g
- السكريات 12g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
جزر مشوي ومقطّع إلى شرائح رفيعة من دون فصلها مكسو بالعسل الساخن
European 15 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a tray with baking paper.
- Peel the carrots and place them between two chopsticks. Using a sharp knife, make thin, even slices along each carrot without cutting all the way through to create a hasselback effect. Place the carrots on the baking tray.
- To make the glaze, whisk all the remaining ingredients (except the parsley) together and brush over the hasselback carrots, ensuring they are generously covered.
- Roast for 25–30 minutes, basting halfway until the carrots are tender and slightly caramelised at the edges.
- Finely chop the parsley and scatter it over the carrots just before serving.