"Hasselback carrots with honey and rosemary are a colourful and attractive side dish. They are packed with flavour and are surprisingly easy to make."
Hasselback carrots with honey and rosemary
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- Recipe Card
Prep time: 15mins
Cook time: 40mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 carrots
- 2 teaspoons olive oil
- 2 tablespoons honey
- 3 sprigs fresh rosemary
- 1 pinch salt
- 1 pinch black pepper
Method
Step 1
Gently simmer or steam the carrots for about 10 minutes.
Step 2
Place the carrots on a chopping board and carefully cut slits roughly half way through the width of the carrots on one side about 0.5cm (about 0.2") apart, taking care not to cut the whole way through.
Step 3
Place the carrots in an ovenproof bowl with the cut sides uppermost.
Step 4
Drizzle olive oil over each carrot and season with salt and pepper.
Step 5
Drizzle honey over the top of each carrot.
Step 6
Chop the rosemary leaves and sprinkle on top of the carrots.
Step 7
Roast the carrots at 200C, 400F, gas mark 6 for around 30 minutes or until cooked through.