Honeyed hasselback carrots

Cook carrots using the hasselback method to add visual flair to the Christmas table. It also means the garlicky glaze reaches all the way through the veg

Serves 6
 Gluten Free  Vegetarian 


10 large carrots, halved
2 tbsp honey
1 tbsp rosemary leaves
1 orange, clementine or tangerine, zested and juiced
2 garlic cloves, finely chopped


Heat the oven to 200C/180C fan/ gas 6. 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, rosemary, 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 parchment 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.