Kat’s Honey Glazed Carrots

By Kat Severn, Senior Data and Analytics Manager

The perfect side dish to bring to your holiday feast!

Serves: 4

Ingredients

2x bunch Baby Carrots

1/3 cup Honey (Preferably local - can be substituted with Maple Syrup)

25g Butter, melted

2 tsp Rosemary (fresh or dried)

Salt flakes

Pepper

Sliced Almonds, optional*

*These can be substituted with hazelnuts if you're feeling extra fancy. 

Method

  1. Preheat oven to 200°C/180°C fan-forced.

  2. Wash, peel and trim baby carrots. For 'rustic' carrots with a slightly crunchy shell, do not peel.

  3. Place carrots on lined oven tray in a single layer. Stir rosemary through melted butter and pour over carrots. 

  4. Drizzle honey (or maple syrup) over carrots. Season lightly with salt flakes and pepper to desired taste.

  5. Stir/turnover carrots on tray to ensure even coating.

  6. Roast carrots for 30 mins or until tender and caramelised.

  7. Garnish with sliced almonds, rosemary and salt/pepper to taste. 

And here’s some Kat prepared earlier…