Carrots are a natural sweetener and packed with antioxidants.
- Carrots have a wonderful, slightly sweet flavour and can be enjoyed raw or cooked.
- They come in a variety of colours (yellow, white, orange, purple), but the orange ones get their bright colour from beta carotene – an antioxidant that the body converts into vitamin A.
- Instead of adding sugar while cooking, try carrots, which can add a depth of flavour and sweetness to dishes like spaghetti bolognese or chicken stew.
- Carrots can also be used in desserts like carrot cake or Indian halwa pudding.
Sun-kissed Honey-roasted Carrots
To be served simply as a side dish or over warm savoury yoghurt.
- 9 medium-sized carrots
- 4 tbs honey
- 1 ½ tbs butter
- Salt and pepper, to taste
- Preheat the oven to 180°C.
- Cut carrots into large chunks. You can either peel the carrots beforehand or leave the skin on.
- In a saucepan, gently heat the butter till melted, then take off the heat and stir in the honey.
- Put the sliced carrots onto a baking tray and cover with the butter honey mixture. Add salt and pepper and toss until all the carrots are well-coated.
- Roast in the oven for 20 – 25 minutes, tossing halfway through the cooking time.
More Recipe Ideas:
Roasted carrots and sweet potato soup
Carrot ginger smoothies
Carrot and cabbage stir-fry
Follow Nikita Singh @nikitasinghstylist on social media
Nikita is a food writer, stylist & recipe developer based in Johannesburg.