Christmas is approaching rather quickly and I have started to think about what will be on the table on the big day! Over the last few weeks I have been testing out recipes on family and friends and I am excited to bring you a series of recipes for the perfect holiday dinner. The first dish I want to share with you all is these gorgeous honey orange roasted carrots which are a perfect side dish for Christmas..
Why anyone would ever eat boiled or even steamed vegetables over roasted ones truly baffles me. Roasted carrots are tender but not mushy and are even better paired with a honey glaze! These carrots are slow roasted, starting with a slight steam in the oven and finishing with some caramelising of that honey! Adding orange in to the mix gives the perfect zest and makes them pair perfectly with the orange notes of many other Christmas dishes – keep your eyes peeled for my orange cranberry sauce!
- Vegan: swap the honey for maple syrup
- Hate parsley: try coriander
- Out of oranges: try lemon
Honey Orange Roasted Carrots
- 500 g carrots
- 4 tbsp water
- 1/2 orange juice and zest
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp chopped parsley
- 1. Preheat the oven to 200c/400f. Peel the carrots and cut off the greens. If you would like smaller batons, chop the carrots.
- Place the carrots in a deep baking tray or a roasting tin and pour over the water. Cover with foil and cook for 30 minutes. If you are using smaller pieces of carrot, this step may not be necessary, for larger or whole carrots, it helps the carrots steam and cook through.
- After 15-20 minutes, remove the tray from the oven, drizzle over 1 tbsp of olive oil, replace the foil and return to the oven for the remaining time.
- Whisk together the honey, orange juice, orange zest and remaining olive oil in a small bowl.
- After the 30 minutes, remove the carrots from the oven and remove the foil. Drizzle over the orange mixture and give the tray a good shake to cover the carrots evenly.
- Roast for another 20-30 minutes, uncovered, until the carrots are golden and tender. Be sure to turn regularly so that the honey browns evenly. If you find your carrots are getting too brown but aren't yet tender, cover with foil and continue to cook.
- Serve garnished with the chopped parsley.