Olive Magazine
Baby Roasted Carrots Recipe With Citrus

Roasted baby carrots

Published: September 15, 2015 at 10:27 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

Festive clementines are a great way to jazz-up carrots for Christmas Day, plus roasting these baby carrots whole looks so much more special than slicing them into coins

  • Vegetarian
Nutrition:
NutrientUnit
kcal65
fat1.9g
carbs9.1g
fibre3.9g
protein0.9g
salt0.3g
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Ingredients

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

Method

  • 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

Brussels Sprouts Recipe with Shallots

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