Baked Honey-Glazed Carrots

Honey carrots has long been a favourite side dish of mine, especially when the carrots are roasted so that they caramelise a little, adding a touch of bitterness to balance the sweetness. I love the look of whole baby carrots (also called Dutch carrots), but you could use sliced large carrots if that’s what you have on hand. Honeyed carrots are a great accompaniment to any roast meat or steak, but I’m also happy sitting down to a plate of these with just some fresh goat cheese and a glass of Vinteloper rosé. For another interesting veggie side that can become a main, see the Roast Pumpkin with Salsa Verde & Pepitas video below inspired by a dish at Matt Moran’s pub, The Rockley, which we stay at on my Truffle Hunting Food & Wine Weekends.

Serves 4 as a side dish

Ingredients

20 baby carrots
25g butter
1½ tablespoons honey

Method

Preheat oven to 220°C.
Meanwhile, trim carrots, reserving the green tops, and gently scrub them (I use a new nylon scourer for this).
Heat butter and honey in a small saucepan.
Place carrots in a baking dish large enough to hold them in a single layer.
Pour butter mixture over them and toss to combine.
Place in oven for 25 minutes or so, until well coloured and tender.
Transfer to a serving dish, garnish with a little of the carrot tops (saving the rest for salad or another dish).