Baked Truffle Honey Glazed Carrots
Honey carrots are a wonderful side dish, especially when they’re roasted so that they caramelise a little, adding a touch of bitterness to balance the sweetness. Take them to the next level by using Truffle Hill Truffled Honey to add an enigmatic earthy note. Whole baby carrots (also called Dutch carrots) look wonderful, but you could use sliced large carrots if that’s what you have on hand.
Serves
4
Ingredients
- 20 baby carrots
- 25g butter
- 1½ tablespoons Truffle Hill Truffle Honey
Method
Preheat oven to 220°C.
Meanwhile, trim carrots, reserving the green tops, and gently scrub them (I use a new nylon scourer for this).
Heat butter and honey in a small saucepan.
Place carrots in a baking dish large enough to hold them in a single layer.
Pour butter mixture over them and toss to combine.
Place in oven for 25 minutes or so, until well coloured and tender.
Transfer to a serving dish, garnish with a little of the carrot tops (saving the rest for salad or another dish).
