I’ve had week of eating out, trying all the wonderful rich foods and now I’m just craving vegetables! Genuinely, I just want a bowl of carrots, ideally beautifully roasted and with walnuts for a little crunch.
I picked up some beautiful baby carrots at the farmers market and was blown away by how naturally sweet they were! They also roasted up incredibly well and were tender in less than 30 minutes.
I love adding a little honey to enhance that natural sweetness and make them a little more glossy and alluring. A sure fire way to win even kids over with veggies. A little honey goes a long way.
Created for Boyne Valley Honey, this is not a sponsored post.
Honey Roast Walnut Carrots
Print RecipeIngredients
- 500g baby carrots
- 2 tbsp olive oil
- 40g honey
- 1 tbsp lemon juice
- 80g raw walnut halves, roughly chopped
- ½ tsp salt
- Chives to serve
Instructions
Preheat your oven to 200C (400F).
Place carrots on a baking tray, drizzle with olive oil and roast for 20 minutes.
Whisk together honey and lemon juice in a bowl.
Remove carrots from the oven, drizzle and coat in the honey mixture. Reduce oven temperature to 180C (350F).
Scatter walnuts over the top, and return the tray to the oven for 10 more minutes.
Season with salt and garnish with fresh chopped chives if desired before serving.
