Riverford Wicked Leeks
Honey and soy roast carrots recipe image

Print Honey and soy roast carrots

Roasted carrots in a sweet but spicy glaze. You can use swede instead of carrots in this recipe, if you've got some to use up. It works well as a side dish with chicken, or serve as an accompaniment to a stir-fry.


  • 750g bunched carrots
  • 4 tbsp olive oil
  • 3 tbsp clear honey
  • 2 tbsp soy sauce
  • Pinch dried chilli
  • ½ tsp fennel seeds
  • Toasted sesame seeds (optional)


  1. Preheat oven to 180°C/Gas 4.
  2. Scrub and trim the carrots, then cut them in to batons. Put them in a roasting tin and pour over the oil, honey, soy, chilli and fennel with the sesame seeds, if using.
  3. Cover dish with foil and cook for 20 minutes, then remove foil and continue cooking for a further 30 minutes or so until the carrots are tender, slightly browned and have a caramelised appearance.
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