- 12 baby (Dutch) carrots, trimmed, peeled
- 2 tbsp honey
- 40 g butter, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place carrots, honey, butter and 80 ml water in a saucepan. Bring to the boil, stirring, until butter is melted. Cook for 10 minutes or until water has evaporated and carrots are glazed.
As seen in Feast Magazine, Issue 15, pg77.
Photography by Brett Stevens