Side dishSpring
Honey and garlic roasted new carrots
Whole roasted new carrots, tossed at the end in honey-garlic butter until glossy. A spring side for meat and fish.
- Prep:
- 10 min
- Baking/cooking:
- 30 min
- Serves:
- 4 servings
The honey we recommend for this recipe: Rapeseed honey
A mild, creamy spring honey: with the butter it gives an even, glossy coating, and in warm butter it turns runny in moments. You'll need about 40 g of honey.
For a different flavour: Acacia honey – even milder, letting the sweetness of the carrots come through.
Ingredients
- 800 gnew carrots or regular carrots (mixed colours work too)
- 3 tbspoil
- 40 ghoney (about 2 tbsp)(Rapeseed honey)
- 20 gbutter
- 3 clovesgarlic
- ½ tspthyme
- to tastesalt, pepper
- 1 small bunchchives or parsley
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
New carrots just need a scrub; halve the thicker ones lengthways, and cut regular carrots into 3 cm pieces.
- 2
Toss them with oil, salt and pepper, and place on a baking tray lined with baking paper.
- 3
Roast at 200 °C for 20 minutes.
- 4
Meanwhile, melt the butter with the honey over a low heat, without letting it boil. Stir in the finely chopped garlic and the thyme.
- 5
Toss the carrots in the honey butter and roast for another 8–10 minutes.
- 6
Serve with fresh herbs.
In our guides: The beekeeping year: what does a beekeeper do from January to December?
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