Honey roast carrots
These are a great favourite over the winter months at River Cottage HQ we make them all the time. They are so easy and quick to throw together, but be warned - their luscious, caramelised sweetness is quite addictive.
Preheat your oven to 200°C/Gas Mark 6. Put the olive oil or goose fat into a roasting tin and put the tin into the oven to heat up.
Slice the carrots and tip them into the hot roasting tin. Spoon over the honey and season with salt and pepper, then shake the tin a little until the carrots are well coated. Roast for 35–40 minutes, giving the tin a good shake halfway through the cooking time. The carrots are done when they are tender, crisp and darkened around the edges. Stir in the butter and chopped parsley and serve immediately.
Parsnips and the other root vegetables take to this treatment really well. Jerusalem artichokes work too, but we'd recommend halving the amount of honey.
- 2-3 tbsp olive oil or goose fat
- 1kg good-quality carrots (either from your garden or organic), peeled
- 1-2 tbsp good runny honey (preferably local)
- Sea salt and freshly ground black pepper
- 40g unsalted butter
- Small bunch of flat-leaf parsley, tough stalks removed, leaves roughly chopped
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Nurture a passion for gardening and learn to grow your own, with a day of organic fruit and vegetables at the River Cottage Cookery School.