Honey roast carrots
Carrots roasted in olive oil with thyme until tender, then tossed in honey and butter for the final minutes so they turn sticky and glazed.
Method
- 1
Heat the oven to 200°C.
- 2
Cut the carrots into batons of a similar thickness, about 1.5 cm across, so they cook evenly.
- 3
Toss them on a roasting tray with the oil, thyme sprigs, a good pinch of salt and some pepper, then spread them out in one layer.
- 4
Roast until just tender and starting to brown at the edges.
- 5
Meanwhile, warm the honey and butter together until the butter melts.
- 6
Take the tray out, drizzle the honey butter over the carrots and toss with a spatula until well coated.
- 7
Return to the oven until the glaze is bubbling and sticky and the carrot tips are caramelised.
- 8
Discard the thyme stalks and serve straight away, spooning any glaze from the tray over the top.
Notes
- Add the honey only for the last part of roasting. Added at the start, it burns before the carrots are tender.
- Bunched carrots with their tops can be roasted whole after a good scrub, trimming the leaves to 2 cm.
- Use maple syrup and olive oil instead of honey and butter for a vegan version.
Equipment
Large roasting tray, Small saucepan or microwave-safe bowl, Spatula