Roasted Carrots

I recently enjoyed this side dish at a family dinner and the flavours were so amazing I had to get the recipe and share it with you.

Makes a great side to any roast meat dish.


1 -2 bunches of baby carrots (dutch carrots)

½ cup of currants

¾ cup of pine nuts

2 sprigs of rosemary, mint and parsley

2 spring onions, chopped

sea salt & pepper

3 tablespoons honey, melted


  1. Peel, and roast the carrots with olive oil and sea salt until tender.
  2. Five minutes before removing the carrots add pinenuts to the dish to roast.
  3. Remove carrots, dress with finely chopped rosemary, melted honey, sea salt and pepper. Chop parsley, mint and spring onions and toss through carrots. Finally, add the currants.
  4. Dress with evoo and sherry or balsamic and red wine vinegar.


Suburban Sparkle


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