Honey roast carrots & beetroot

Honey roast carrots & beetroot

Sweet, earthy beetroot is great with carrots – just be sure to choose a variety without vinegar.

By , 21 September 2015
Honey roast carrots & beetroot
  • Ready in: 50 mins
  • Serves: 6
  • Price: 33p per serving
Nutritional Info
Each 151g serving contains
  • Fat 6
    9%
  • Sat Fat 0.8
    4%
  • Sugar 19.9
    22%
  • Salt 0.15
    3%
  • Cals 613
    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1700kJ/406kcal.
Ingredients
  • 500g Chantenay carrots
  • 300g pack Asda Long Life Cooked Beetroot
  • 3 tbsp sunflower oil
  • 3 tbsp clear honey
Method
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the tops off the carrots. Drain the beetroot and pat dry with kitchen paper. Cut each one into 8 wedges. Put the carrots in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes. Drain well.

  • Heat 3 tbsp sunflower oil in a large roasting tin for 5 minutes. Add the vegetables and turn them over in the fat. Roast for 20 minutes.

  • Drizzle on 3 tbsp clear honey and turn the vegetables to coat them in it. Roast for another 10 minutes.