Roasted Honey & Orange Carrots Recipe

For an easy recipe that will produce the ultimate roast carrot side dish, look no further than this one from Great British Chefs. Serving around 4-6 people, the recipe brings together the sweetness of orange and honey with the pleasing crunch and delicious nuttiness of pistachios for an impressively presented plate of food. The Lidgate Shepherd’s Pie is on offer this week, made fresh daily from grass-fed or organic minced lamb, fresh carrot, onion, homemade stock, a little tomato puree, seasoning and finished with a potato topping. It’s available in a range of sizes and can be easily cooked in the oven before serving. Every bit as comforting and hearty as the Shepherd’s Pie, these carrots would be the perfect accompaniment.

INGREDIENTS

1kg carrots

1 dash of olive oil

1 orange

2 tbsp of honey

1 handful of shelled pistachios (roughly chopped)

sea salt

METHOD

1.     Preheat an oven to 180ºC/gas mark 4

2.     Wash and peel the carrots. Then slice into 3cm pieces on a sharp angle.

3.     Zest the orange and set the zest aside, then cut half of the zested orange into slices and place in the bottom of a roasting tin (reserve the other orange half).

4.     Place the carrots on top with a drizzle of olive oil and toss to coat well. Squeeze over a little fresh orange juice from the reserved orange half.

5.     Season with a pinch of salt then roast for 45 minutes.

6.     Remove from the oven and stir in the honey and orange zest, then roast for a further 10–15 minutes.

7.     Transfer into a warmed serving dish and sprinkle with chopped pistachio nuts.

Recipe originally found at: https://www.greatbritishchefs.com/recipes/honey-roast-carrots-recipe