Malted carrots with sunflower seeds

  • Easy

Surprise your guests this Christmas with this tasty twist on roasted carrots.

Malted carrots (Photo by: Jason Ingram)

Malt extract is a terrific store-cupboard ingredient.

An unrefined syrup made from sprouted barley, it is dark brown, thick and sticky, with a distinctive, sweet malty flavour.

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Malt extract is about half as sweet as refined white sugar and can be used in many recipes that call for honey. Buy a jar from the supermarket or health food shop; it has a good shelf life and is very versatile. Cooked here with the malt extract, the carrots turn sticky and fudgy with a mellow malted flavour to flatter the sweetness of the carrots and the nuttiness of sunflower seeds.

Here’s how to make malted carrots with sunflower seeds



  • Carrots 2, small to medium sized, peeled, cut in half lengthways if on the large side
  • Vegetable oil 2tbsp, or sunflower oil
  • Malt extract 2tbsp
  • Salt and freshly ground black pepper to taste
  • Sunflower seeds 50g


  • Step 1

    Preheat the oven to 180°C.

  • Step 2

    Arrange the carrots in a single layer in a roasting tin and drizzle them with the oil and malt extract. Season with salt and pepper and cover the tin with some foil.

  • Step 3

    Cook in the oven for 30 minutes, remove the foil and add the sunflower seeds and continue to roast, uncovered, for a further 20–30 minutes until the carrots are completely cooked and sticky, almost wizened and golden brown in places.

  • Step 4

    Pile the carrots onto a warmed serving dish, scraping the sticky residue and sunflower seeds from the roasting tin.