Honeyed Carrots

• The original recipe was for whole small young carrots and used a bunch of around 15 carrots still with their tops.
• I tend to use medium carrots and after topping and tailing them, I cut them lengthwise to give strips of carrots, say into quarters.
• Here the difference between the two recipes below is the additions to the honey dressing used.
• I used some lovely Polish honey from the Mazurian lakes.
• Both versions are delicious.

Carrots with honey and thyme

Ingredients

• 4-5 medium to large carrots
• 1 tablespoon of olive oil
• 2 tablespoons of runny honey
• 1 tablespoon of lemon juice
• 3-4 sprigs of fresh thyme
• Salt & Pepper

Method

• Pre-heat the oven to GM6 – 200°C
• Peel the carrots.
• Top and tail them.
• Cut into quarters.
• Place the carrots on a baking sheet.
• Pour the olive oil over them.
• Sprinkle with salt and pepper.
• Roast for 20 minutes.
• Strip the leaves from the stalks of the thyme.
• Mix the thyme with the honey and lemon juice.
• Pour the mixture over the carrots and roast for another 10 minutes.

Carrots with honey and orange

Ingredients

• 4-5 medium to large carrots
• 1 tablespoon of olive oil
• 2 tablespoons of runny honey
• Zest and juice from a small orange
• Salt & Pepper
  

  Method

• Pre-heat the oven to GM6 – 200°C
• Peel the carrots.
• Top and tail them.
• Cut into quarters lengthwise.
• Place the carrots on a baking sheet.
• Pour the olive oil over them.
• Sprinkle with salt and pepper.
• Roast for 20 minutes.
• Mix the orange zest and juice with the honey.
• Pour the mixture over the carrots and roast for another 10 minutes.

• 

• 

• 

Note

Should you have any left , chop them up and use as a topping to sandwiches or add to salads.