Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
8
- 60grams butter
- 3 bunch dutch carrots
- 1tablespoons thyme leaves
- 3/4 cup vegetable stock
- 1tablespoons sage, chopped
- 2tablespoons honey
Nutrition per serving
398kJ / 95Cal
398 Kilojoules or 95 Calories
5% of daily energy intake*
Protein
0.7grams
Fat
6.6grams
Carbs
8.1grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Trim tops from 3 bunches Dutch carrots. Peel and halve if large. Melt 60g butter with 2 tbs honey in a large deep frying pan. Add carrots and toss to coat in mixture. Pour over cup vegetable stock, 1 tbs each thyme leaves and chopped sage. Cover and simmer for 5 minutes or until just tender.
Step 2 of 2
Remove cover, bring to the boil and cook for about 8 minutes until liquid has evaporated and carrots are golden and caramelised, turning occasionally. Alternatively to roast, toss carrots in melted butter and honey, add herbs (as above) and season to taste. Roast at 210°C for 20-25 minutes or until browned and tender. Serve with any juices poured over.
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