- Serves8
- CourseSide
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Ingredients
- 1kg carrots, peeled and cut into batons
- 2 tbsp sunflower oil
- 2 tbsp clear honey
- 1 orange, juice
- ½ tsp Cooks’ Ingredients Dried Oregano
- A few sprigs fresh oregano (optional)
Method
Preheat the oven to 220°C, gas mark 7. Bring a pan of salted water to the boil, cook the carrots for 5 minutes, then drain. Tip the carrots into a roasting tin, toss with the sunflower oil, honey and orange juice. Season and roast for 20-30 minutes, turning occasionally, until glossy and golden. Remove from the oven, mix in the dried oregano and serve with fresh oregano scattered over, if liked.
And to drink...
Fenaroli Pecorino Superiore, an irresistible Italian white wine – exclusive to Waitrose – with a sea breeze aroma from vineyards close to the coast.
Villa Antinori Toscana 2020, a silky red from Antinori, the most historic Tuscan winemaker.
Waitrose Champagne Blanc de Noirs, made with only Pinot Noir grapes, it boasts ripe fruit flavours and a biscuity character.
On episode 14, season 6 of Dish, the Waitrose podcast, Angela pairs this recipe with No.1 Piccini Chianti Classico Riserva. It’s aged for at least two years, producing delicate scents of rose petal and sweet spice and flavours of plum, cherry and dried rosemary.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 448kJ/ 107kcals |
|---|---|
Fat | 4.3g |
Saturated Fat | 0.6g |
Carbohydrates | 14g |
Sugars | 13g |
Fibre | 5g |
Protein | 0.7g |
Salt | 0.3g |