Candied carrots

Serves 8


  • 1kg carrots, washed, topped, tailed and halved. 

  • 1 tbsp cholesterol spread (we use Benecol Light, but plant-based spreads work well too)

  • 60ml (4 tbsp) of good quality maple syrup

  • 50g pecans, roughly chopped


  • Preheat the oven to 180 fan.

  • Heat a pan of water until boiling and par-boil the carrots for 8 minutes. 

  • Drain and leave until all the steam has stopped.

  • Put a roasting pan on the hob on a medium heat and melt the cholesterol spread. 

  • Tip in the part-cooked carrots and toss around to coat in the 'fat'. 

  • Roast the carrots in the oven for 30 minutes.

  • Take the carrots out, pour over the maple syrup and sprinkle over the percans, toss together so everything is coated.

  • Roast for another 15 minutes. 

  • Serve with turkey or a nut roast, whatever floats your festive boat.