Wednesday, 7 December 2011

Honey glazed carrots

A chilly winter breeze has blown in and had me reaching for my thick coat, scarf and gloves. This is the time of year has me craving comfort food in the shape of rich risottos, beautiful bakes and sumptuous soups. In addition, my stomach seems to be gearing itself up for the big day and its legendary roast of epic proportions. Although I adore the meat element of a roast, I am a big fan of the accompaniments too. Crispy potatoes, Yorkshire puddings (not just with beef, I might add) and as many different kinds of vegetables as possible (as the season allows). 

Saying that, I like to keep things simple and, in my tiny kitchen, that means minimising the number of pans on the hob. Glazed roasted roots are a fantastic way to do this as it brings out their natural sweetness while reducing your hob-top saucepans. I’ve jotted down my recipe for carrots but it would work equally as well with parsnips or beetroot depending on your tastes. A little wholegrain mustard swirled through the glaze is a delight too!


Honey glazed carrots
Serves four as a side

250g chantenay carrots
1 tbsp sunflower oil
2 tbsp honey
1 tbsp butter
Salt and pepper to taste

-          - Preheat the oven to 180C.
-          - Scrape or peel the carrots (top and tail if necessary) and slice in half.  Place in a bowl, drizzle with oil and stir or toss with your fingers to coat them evenly. Season with a little salt and pepper.
-          - Spread out thinly on a baking tray and put in the oven for 30 minutes. Stir them once or twice to ensure that they cook evenly.
-          - Gently melt the butter and honey together over a low heat or in the microwave, stirring until combined.
-          - Remove the carrots from the oven and pour over the glaze.
-          - Return to the oven for another five or ten minutes until the carrots are browned on the outside but are soft enough to cut easily.

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