Use our newly launched organic clementines from Spain in this side dish of honey-roasted carrots that can be served hot or cold alongside your festive roast
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 178 |
| Fat | 7.2g |
| Saturates | 1g |
| Protein | 1.1g |
| Carbs | 30.1g |
| Sugars | 24.9g |
| 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.
2
Place the peeled and trimmed carrots on a large baking tray with the olive oil, honey, zest and juice of the clementines, 6 sprigs of thyme, salt and freshly ground peppercorns to taste and toss to combine.
3
Roast for 30 minutes or until the carrots are tender.
4
Serve the carrots warm or cold with an extra squeeze of clementine juice and the remaining thyme sprigs.
