Sticky honey glazed carrots with pomegranates and almonds

We’re getting into the festive spirit on the blog today with this delicious sticky honey glazed carrot recipe. I don’t know about you, but I actually love the veggie part of the Christmas roast.. it’s genuinely my favourite part of the meal and this recipe adds a little bit of an extra special touch to your typical roasted veggies. We wrote a post a little while back on the blog about the benefits of honey and it’s one of my favourite natural sweeteners to use, as it has such a unique and almost fruity flavour. It’s also got a really sticky texture, so works well when making things like cereal bars and home made granola!¬†

I find that carrots have a hint of natural sweetness to them already, so the addition of the honey really helps to enhance this and leaves them with an amazingly crisp outer layer! You could serve these along side your roast dinner or even make them to add into a roasted vegetable salad. They’re really¬†simple to prepare and are packed with festive colours and flavours. The addition of the pomegranate seeds add an amazing burst of fruity flavour and juicy texture with each bite!

 

Ingredients:

200g baby carrots

Tbsp honey

Sea salt & pepper

Pomegranate seeds

Flaked almonds

 

Method:

Preheat the oven to 180c.

Rinse and ran the carrots and place them into a baking dish.

Add the honey and seasonings to taste and mix well so that all of the carrots are evenly coated.

Cook for around 50 minutes until the carrots are nice and soft and appear crisp on the outside.

Sprinkle with pomegranate seeds and flaked almonds to serve.

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