Hasselback Carrots
Hasselback Carrots
40 minutes
Needing some thought for your roasted veg for Christmas? say no more! these Hasselback carrots are the PERFECT recipe to use!
(credit to @gower_foodie)
Ingredients
- 10 large carrots, halved
2 tbsp Hilltop Blossom Honey
- 1 tbsp fresh thyme
- 1 orange, clementine or tangerine, zested and juiced
- 2 garlic clove finely chopped
Directions
- Heat the oven to 200C/180C fan. Working with one carrot at a time, lay between the handles of two wooden spoons (to stop you cutting all the way through), then make deep cuts along the length about 5mm apart.
- Mix the honey, thyme, citrus zest and juice and garlic together in a large bowl along with some salt and pepper, and toss in the carrots to fully coat.
- Line a baking tray with baking paper and arrange the carrots on top, cut-side up.
- Drizzle over any leftover glaze. Roast the carrots for about 40 mins, or until tender and caramelised, basting them in the sticky juices once or twice as they cook.
- Serve straightaway or leave to cool and reheat in the microwave when needed.
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