As temperatures drop and roast dinners return to the menu, a food writer has shared a recipe for carrots that ditches boiling in favour of a sweet, spicy, garlicky version. The dish, described as remarkably straightforward to prepare, has converted even a sceptical British boyfriend into a complete fan.
A Side Dish That Steals the Show
The recipe comes from Vita Molyneux, a travel reporter, who argues that a good roast becomes a truly great one when equal attention is paid to side dishes. While boiling or steaming vegetables works, she insists that impressing guests requires sides that genuinely shine.
The carrots are sweet, spicy and bursting with herby, garlicky flavour, tasting as though hours were spent in the kitchen, despite the simple preparation. The recipe is credited to Something Nutritious.
Ingredients for Honey Sriracha Carrots
To make the dish, cooks need 900g of peeled carrots, a quarter cup of olive oil, one teaspoon of garlic powder, half a teaspoon of paprika, salt and pepper to taste, and fresh parsley or coriander to garnish. The honey sriracha sauce requires two tablespoons of butter, three tablespoons of honey, two tablespoons of sriracha, and two cloves of crushed garlic.
Method: Roast and Glaze
The oven should be preheated to 200°C. Carrots are sliced into two-inch chunks and tossed with the oil, garlic powder, paprika, salt and pepper. They are placed in a roasting tin and baked for 25 minutes, then flipped and baked for a further 10 minutes.
While the carrots bake, the butter is melted in a medium saucepan with the garlic, sautéed over a medium heat until fragrant. The sriracha, honey and a pinch of salt are then added, with the heat reduced and the mixture stirred until thoroughly combined.
Once the carrots have finished baking, the sauce is tossed over them to ensure they are evenly coated. The dish is garnished with fresh herbs and served straight away.
