Orange and Chilli Glazed Roasted Carrots
To celebrate the release of our new sauce, Snake Oil, we’ve come up with an absolutely delicious recipe to fully showcase this sweet, citrus and punchy new sauce.
With the cold nights already here, and Christmas just round the corner it’s the perfect time for good hearty roast. These Honey and Chilli Glazed Roasted Carrots are the perfect side to add a touch of fire to any roast dinner. The combination of the orange flavours from our Snake Oil hot sauce and the star anise give an unmistakeably festive edge to these sweet and sticky carrots, making them perfect for Christmas dinner!
Orange and Chilli Glazed Roasted Carrots
Sweet, sticky and spicy with a citrus edge. Perfect to warm up any roast dinner
Servings: 4 people
Ingredients
- 12 Carrots
- 100 ml Khoo's Hot Sauce Snake Oil
- 50 ml Olive Oil
- 2 cloves Garlic minced
- 100 ml Strong Cider
- 5 Whole Star Anise
- Salt and Pepper to taste
- 4 sprigs Fresh Thyme
Instructions
- Peel carrots
- Add the olive oil to a metal roasting dish and bring to heat on the hob. Fry the carrots for 5 minutes or until they begin to blister slightly on the surface. Make sure to turn them every minute or so to ensure even cooking.
- Remove roasting dish from the hob and allow to cool for a minute before adding the garlic, star anise and cider. Make sure the carrots are evenly coated in the garlic and cider. Season well with salt and course ground black pepper.
- Roast in the oven at 200℃ for 40 minutes. Make sure to turn the carrots after 20 minutes to make sure they cook well on top and bottom.
- Drizzle the roasted carrots all over with our Snake Oil hot sauce. Make sure all the carrots are fully coated in the hot sauce and garlic cider mixture from the roasting dish.
- Put the carrots back in the oven for ten minutes to allow the glaze to caramelise. Keep an eye on them to make sure the sugars don't burn.
- Remove from the oven, garnish with fresh thyme, season again with salt and pepper and serve.