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–+ servings
Hasselback carrots

Hasselback carrots with honey and rosemary

Hasselback carrots with honey and rosemary are a colourful and attractive side dish. They are packed with flavour and are surprisingly easy to make.
5 from 8 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Roasting time 30 minutes
Total Time 55 minutes
Course Side Dish
Cuisine European
Servings 2
Calories 106 kcal

Equipment

  • Chopping board
  • Sharp knife
  • Saucepan with lid
  • Honey spoon or spoon
  • Ovenproof bowl

Ingredients
 
 

  • 2 carrots
  • 2 tsps olive oil
  • Rosemary
  • 30 ml honey
  • Sea salt
  • Ground black pepper

Instructions
 

  • Gently simmer or steam the carrots for about 10 minutes.
  • 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.
  • Place the carrots in an ovenproof bowl with the cut sides uppermost.
  • Drizzle olive oil over each carrot and season with salt and pepper.
  • Drizzle honey over the top of each carrot.
  • Chop the rosemary leaves and sprinkle on top of the carrots.
  • Roast the carrots at 200C, 400F, gas mark 6 for around 30 minutes or until cooked through.

Notes

  1. This recipe can easily be adjusted to prepare any quantity of hasselback carrots you wish to cook.
  2. Try to select carrots of a similar size to each other so that they will have a similar cooking time.
  3. If you use either smaller or larger carrots you will need to adjust the cooking time accordingly.
  4. Hasselback carrots with honey can be cooked ahead of time, covered and reheated when needed for convenience.

Nutrition

Calories: 106kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 43mgPotassium: 203mgFiber: 2gSugar: 15gVitamin A: 10191IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Keyword Carrots, Vegetables
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