8 baby carrots, topped and tailed
1 tbsp olive oil
2 tbsp clear honey
salt and freshly ground pepper
1 tbsp olive oil
2 tbsp clear honey
salt and freshly ground pepper
method
1. Preheat the oven to 220°C (425°F/) Gas 7
2. Half fill a medium saucepan with water. Season with salt and bring to the boil.
3. Par-boil the carrots for 2-3 minutes. Drain.
4. Place the carrots in a small roasting tin.
5. Drizzle the oil and honey over the carrots and roast for 4-5 minutes or until tender and caramelised. Serve
2. Half fill a medium saucepan with water. Season with salt and bring to the boil.
3. Par-boil the carrots for 2-3 minutes. Drain.
4. Place the carrots in a small roasting tin.
5. Drizzle the oil and honey over the carrots and roast for 4-5 minutes or until tender and caramelised. Serve
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