Serves 6–8
Ingredients:
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1 kg baby carrots or Dutch carrots, trimmed and peeled
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2 tbsp Australian honey
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2 tbsp butter (or beef tallow for extra richness)
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3–4 sprigs fresh thyme
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Sea salt & cracked pepper to taste
Method:
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Preheat oven to 200 °C (fan 180 °C).
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In a large bowl, toss carrots with melted butter, honey, thyme, salt and pepper.
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Spread on a lined baking tray and roast for 25–30 minutes, turning once, until golden and tender.
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Drizzle with a little extra honey and scatter fresh thyme leaves before serving.
Perfect with roast pork, glazed ham, or even grilled lamb chops.
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