Roasted Caramelised Chantenay Carrots | Roast baby carrots

These oven-roasted caramelised carrots are a delicious and simple treat

A perfect accompanyment to any roast meat!

celeriac puree with lamb cabbage and changenay carrots

Shown in the picture above with roast leg of lamb (with garlic & rosemary), pan-fried savoy cabbage (with garlic & olive oil), roast potatoes, celeriac purée (with vanilla) and lamb gravy.

Here’s how to make these deliciously caramelised carrots:

In a small saucepan, melt a generous amount of lightly salted butter, a drop of olive oil (not extra-virgin), a pinch of demerara sugar and a drizzle of runny honey.

Place the topped, tailed & washed carrots into an oven-proof dish, pour over the mixture and place in a pre-heated oven (fan-assisted ca. 200°C) and roast for approx. 1 hour, stirring half-way through cooking.

Gloriously Simple, Gloriously Good!

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