This simple vegetable side dish is prepared quickly, then slow-roasted in the oven for a sweet and sticky caramelised finish
Prep:5 mins
Serves 6
600g carrots (I used a mixture of small whole ones and larger carrots, halved)25g clear honey50g butter, cut into piecessmall bunch chives, snipped
STEP 1Heat oven to 200C/180C fan/gas 6. Tip the carrots, honey, butter and 150ml water into a deep roasting tin and season well. Bake in the oven for 1 hr-1 hr 10 mins or until tender and sticky. Scatter over the chives and serve.
