Method
Heat the oven to 200 C, 180 C fan, gas 6. Blanch the carrots for 5 minutes. Drain and steam-dry for 5 minutes. Toss with 6tbsp olive oil and 3tbsp mustard, and season.
Roast for 40 minutes, drizzle with 3tbsp honey then roast for a final 10 minutes.
Ingredients
- 750g carrots, peeled and quartered lengthways
- 6tbsp olive oil
- 3tbsp mustard
- 3tbsp honey
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