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.
Serves 4 as a side dish
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