A perfect Sunday Lunch Dinner Side. Here’s our sugar-free version of Honey Roasted Carrots.



Step 1

Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel. If the carrots are quite long, cut halfway.

Step 2

In a large sauce pan, add water to half way. Over a medium-high heat bring the water to the boil. Reduce to simmer and add the carrot. Simmer for 10-15 minutes.

Step 2

Place on a large baking tray and drizzle over the olive oil & lo han honey. Season with the salt and pepper. Toss well and roast for 15–25 minutes, or until almost tender and lightly browned. (The time will depend on how thick the carrots are.)

Step 3

Take the carrots out of the oven. Pick the thyme leaves off the sprigs and scatter over. Toss lightly and return to the oven for a further 8–10 minutes, or until the carrots are tender and glossy.


  • 1 kg/2lb 4oz small carrots, such as Chantenay or baby carrots
  • 2 tbsp olive oil
  • Drizzle lo han honey
  • 3–4 sprigs fresh thyme
  • salt and freshly ground black pepper

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