| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 4-6 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 143 |
| Fat | 8g |
| Saturates | 2g |
| Protein | 1g |
| Carbs | 18g |
| Sugars | 12g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6. Line a tray with baking paper.
2
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.
3
To make the glaze, whisk all the remaining ingredients (except the parsley) together and brush over the hasselback carrots, ensuring they are generously covered.
4
Roast for 25–30 minutes, basting halfway until the carrots are tender and slightly caramelised at the edges.
5
Finely chop the parsley and scatter it over the carrots just before serving.
