Have a fussy eater in the family? These caramelised carrots cooked with butter and honey will prove a big hit with kids – a great side dish for Sunday lunch
Prep:5 mins
Serves 4
500g pack Chantenay carrots, trimmed1 tbsp honey2 tsp butter1 tsp thyme leaves
STEP 1Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.STEP 2Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.
