Just because we eat carrots all year round doesn’t mean they’re ordinary. I love their versatility; raw, roasted, steamed or stir-fried, their sweetness and texture is delicious. At Christmas I give them the bells and whistles treatment and the result is some of the yummiest and most orange carrots you’ve ever eaten. Everything done in one pan, it’s so simple and delicious you can do it year round.
Serves 2 Adults & 2 Kids
120ml orange juice
50g unsalted butter
1 tsp salt
- Scrub the carrots or peel (keeping the skin gives you more fibre and flavour but my kids won’t eat the skin so it’s just easier to peel). Cut and discard the tops. Cut the carrots in half across the middle then cut each half lengthways into quarters. If the bottom half is thinner than the top half of the carrot just cut it in half lengthways. You want the batons to be roughly the same size.
- Melt the butter on a medium high heat in a large skillet that has a lid. Once the butter has melted add the carrots and toss to coat then sprinkle over the salt.
- Drizzle over the honey and stir to coat. Pour over the orange juice then add the sprigs of thyme (no need to remove from the stalk, small leaves will fall off and you can easily remove the stalks before serving.)
- Put the lid on and cook for 15 minutes then remove the lid and cook for another 5 minutes while stirring occasionally. There should be little or no liquid left and you can serve these glossy gems immediately or keep warm in the oven.