Recipe – Baked Honey-glazed Baby 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. Try it!

Serves 4 as a side dish

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

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