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Honey-Roasted Carrots with Blue Cheese Dressing

Blanched carrots roasted with honey and soy sauce, served with a creamy Stilton and red wine dressing and fresh chives.

VegetarianSide DishRoastCarrotsStilton

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 35.8 grams 35.8 grams
Fat 65.4 grams 65.4 grams
Protein 13.2 grams 13.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Soy Sauce
10
ml
Red Wine Vinegar
Dairy
15
g
Butter
50
g
Stilton
crumbled
Liquids
15
ml
Red Wine
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tbsp
Chives
chopped fresh
OilsFats
15
ml
Olive Oil
for roasting
30
ml
Olive Oil
for dressing
Other
15
ml
Honey
Vegetables
150
g
Carrots
halved and blanched for two minutes

Steps

  • Preheat the oven to 220°C.
  • Coat blanched carrots with butter and oil on a baking sheet and season with salt and pepper.
  • Roast the carrots in the oven for 5 to 10 minutes.
  • Drizzle honey and soy sauce over carrots and roast for another 2 to 4 minutes until golden.
  • Whisk together red wine, vinegar, oil, and Stilton in a bowl to create the dressing.
  • Transfer carrots to a dish, pour over the dressing, and garnish with chives.