Try this recipe for roasted baby carrots, then check out our roast carrots and parsnips plus more carrot recipes.


  • 900g baby carrots
  • 1 tbsp
  • 3 clementines, 2 zested and juiced, 1 sliced
  • 2 lemons, 1 zested and juiced, 1 sliced
  • 1 tbsp
 golden caster sugar
  • vegetable oil


  • STEP 1

    Bring a large saucepan of salted water to the boil, add the carrots, bring back to the boil and cook for 2 minutes. Drain well.

  • STEP 2

    Meanwhile put the cornflour into a small saucepan and gradually stir in splashes of the citrus juices to make a smooth paste. Keep going, gradually, until all the juices have been added. Stir in the caster sugar and heat gently, until the sugar has melted, increase the heat, stirring constantly, and cook until the sauce is bubbling and thickened. Season with salt, then stir in the citrus zests and slices and set aside with the parboiled carrots for up to a day.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Toss the carrots on a big roasting tray with 1 tbsp oil. Roast for 15 minutes, then pour over the citrus sauce and slices, mix with the carrots, and continue roasting for another 20 minutes until sticky and glazed.

Check out our best ever Christmas side dish recipes

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