Glazed Carrots & Zucchini
Glazed Carrots & Zucchini
Preparation time:
Cooking time:
8 Serves


  • ¼ cup olive oil
  • ¼ cup brown sugar
  • 2 tblsps honey
  • 2 x 375g packets chantenay carrots, washed, halved lengthways
  • 4 zucchini (600g), halved crossways and then lengthways
  • Fresh thyme sprigs, to garnish
  1. Method

  1. Line a large roasting pan with baking paper.
  2. Combine oil, sugar and honey in a large bowl. Add carrots. Toss to coat well.
  3. Using tongs, transfer carrots to roasting pan, in a single layer. Reserve honey mixture in bowl.
  4. Add zucchini to bowl with reserved honey mixture. Toss until lightly coated.
  5. Cook carrots in a moderate oven (180C) for 20 minutes. Turn carrots. Increase oven to hot (200C). Place zucchini in roasting pan on top of carrots.
  6. Cook for a further 20 minutes, turning zucchini halfway through, or until vegetables are tender. Transfer to a serving platter.
  7. Garnish with thyme.

More Recipes