Go Back

Mandarin roasted rainbow carrots

When I’m cooking roast dinner I always use the lower shelf in the oven and bake some side dishes, cookies or just some veggies for meals ahead. Roasted carrots are very popular, easy and tasty - so I made these Mandarin roasted rainbow carrots to go with the roast chicken I was baking in the oven. I particularly liked the vivid colours of these carrots, and they were naturally sweet and intense. Next time I’ll leave out the honey and add a garlic clove (minced) instead. If you can’t find rainbow carrots, use Chantenay or baby carrots!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g mini rainbow carrots
  • Juice of 1 mandarin
  • 1 Tbsp fresh thyme leaves
  • 2 Tbsp olive oil or 2 knobs of butter
  • 1 Tbsp orange honey

Method
 

  1. Preheat the oven to 190°C.
  2. Wash and scrub the carrots, then scatter them into a roasting tray. Add the thyme leaves and drizzle with the mandarin juice and oil.
  3. Cut the mandarin in half and put the halves in the tray.
  4. Season with salt and pepper.
  5. Bake for ten minutes, then turn the carrot and baste them with the cooking juices. Drizzle with the honey.
  6. Bake for another 10-15 minutes, until the carrots are golden, sticky and tender.
  7. Serve warm.