• 600g carrots, peeled and cut into 4cm chunks
  • 1kg sweet potatoes, peeled and cut into 4cm chunks
  • 1 large white onion, halved and sliced
  • 1 orange, zested and juiced
  • 300ml chicken stock, made with ½ kosher stock cube
  • 100g raisins
  • 3 tbsp runny honey
  • ¾ tsp ground cinnamon
  • 2 tbsp sunflower oil


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Lay the pieces of carrot and sweet potato in a large, high sided roasting tray with the onion. Add in the remaining ingredients and mix well. 

  2. 2

    Season, cover with tin foil and cook for 30 minutes, then stir well and cook uncovered for a further 40-45 minutes, adding a splash of water occasionally if it starts to dry up too much. It should be soft and caramelised once finished.

Nutritional Details

Each serving provides
  • Energy 1231kj 294kcal 15%
  • Fat 4.5g 6%
  • Saturates 0.8g 4%
  • Sugars 34.8g 39%
  • Salt 0.78g 13%

% of the Reference Intakes

Typical values per 100g: Energy 448kj/107kcal

Each serving provides

56.0g carbohydrate 8.6g fibre 2.9g protein

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