Roast Chantenay Carrots
Easy roast chantenay carrots with honey, orange, garlic and oregano. The perfect side dish for a gluten free roast dinner or as part of a wam salad spread. Gluten and dairy free.
Servings: 2
Ingredients
- 400 g chantenay carrots
- Juice of half an orange
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tsp chopped garlic
- 1 tbsp honey
- 1 generous pinch sea salt
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 5.
- If you like, remove the root of the carrot (I always just leave it in) using a teaspoon or thin, sharp knife. Add the carrots to a baking tray.
- Mix the marinade ingredients together in a bowl and pour over the carrots. Mix well so the carrots are coated and in one, even layer.
- Roast for 35-40 minutes, turning half way, until the largest carrots are tender when you prick them with a fork. Serve straight away.
Notes
Any leftovers can be kept in the fridge - they're great cold the next day too!
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 46g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 256mg | Fiber: 7g | Sugar: 33g
