Ingredients
- 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)
- 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."
Roasted hot honey-glazed hasselback carrots
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.