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Honey-roast carrots

Honey-roast carrots

A lovely winter side-dish that is quick and easy to make.


Ingredients:

1 kg of organic carrots
1 or 2 tablespoons of local honey (to taste)
Small bunch of flat leaf parsley
Good olive oil or goose fat
Salt and pepper
100 g butter

Preheat your oven to 200c
Peel and slice the carrots – at RCHQ we slice ours chunky and on an angle.

In a heavy-based roasting tin, render down the goose fat or get your olive oil nice and hot (sizzling but not smoking). Tip in the carrots, spoon over the honey and then toss them around in the fat until they are all good and covered. Season with salt and pepper and roast for 35 – 40 mins until well cooked - the edges should begin to crisp.

Spoon out into a warmed bowl and finish with chopped parsley and the butter.