I love carrots. They bring sweetness and colour to a dinner plate and cooked al dente, a bit of texture too.

Serves: 4
Effort Level: Easy
Preparation & Cooking Time:10 minutes ( mainly prepping)
Shelf Life: Can be made 1 day in advance, then reheated

Ingredients:
400g carrots
1 dessertspoon Acacia or other mild honey
Small handful of parsley or dill
25g butter
Salt & pepper

Equipment:
Chopping board & sharp knife
Colander
Small saucepan

Here’s What You Do:
Fill the kettle and put on to boil, then pour into a saucepan, add salt and place over a high heat.

Peel and cut the carrots into small even sized batons (sticks) no thicker than 1/2cm.

When the water is boiling rapidly, add the carrots and boil for 2 minutes maximum.

Drain them into a colander and run under cold water to stop further cooking.

When you’re ready to serve, melt the butter with a spoonful of honey in a small pan over a medium heat. Add the carrots and a tiny splash of water. Cover with a lid and leave to warm through.

Meanwhile, finely chop the parsley or dill and sprinkle over the carrots, tossing the pan until fully coated.

Season with salt and pepper and serve.

Tags: acacia honey, baby carrots, dill