- 600g carrots (I used a mixture of small whole ones and larger carrots, halved)
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 25g clear honey
- 50g butter, cut into pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- small bunch chives, snipped
Heat oven to 200C/180C fan/gas 6. Tip the carrots, honey, butter and 150ml water into a deep roasting tin and season well. Bake in the oven for 1 hr-1 hr 10 mins or until tender and sticky. Scatter over the chives and serve.