Friday, April 06, 2007

Honey-roast Carrots

A simple side dish, made with these oh-so-very-adorable Chantenay carrots I found while grocery shopping. So small and fat! So cute! I know, I’m easily amused.

250g whole Chantenay carrots, or ordinary carrots cut into chunks
1 tablespoon honey
1 tablespoon olive oil

Preheat oven to 220C/fan 200C. Wash carrots, pop into boiling water and boil for about 10 minutes or less, depending on how cooked you want your carrots. Drain carrots, toss together with olive oil and honey in a small roasting tray. Pop into oven and roast for about 20 minutes, again adjust the time to how cooked you like your carrots.

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