Sweet and Sticky Carrots
Roasting carrots is a great technique when feeding a big crowd or on a busy day like Christmas. My best advice is to peel, chop and parboil them the day before. The secret is to then refresh them immediately. This means straining off the boiling water and plunging them into ice cold water. This will help retain the colour and that vibrant bite. Roasting the carrots helps to caramelise the natural sugars present while the honey adds an extra layer of sweetness. Tarragon is a classic French herb with notes of aniseed. It is a soft herb with notes of bitterness and sweetness combined with hints of vanilla and mint.
Honey & Tarragon Glazed Carrots
- 400 g bunched carrots scrubbed, trimmed and halved lengthways if large
- 60 g butter
- 2 tbsp clear honey
- 1/2 tsp dried tarragon or 3 tsp fresh tarragon finely chopped
- Sea Salt and pepper
- Optional: flaked almonds
- Cook the carrots in a pan of boiling water for 6-8 minutes until tender. Drain well, plunge into ice cold water and set aside. If preparing the day before, drain them and wrap them in damp kitchen paper.
- On Christmas Day put them in the oven after the turkey comes out. Heat the butter and honey in a pan over a low heat until melted and bubbling. Place the carrots in the roasting tray or oven proof dish. Sprinkle over the tarragon and seasoning. Toss well and bake for 20-30 minutes until glazed and golden.
- Arrange on a serving plate, drizzle with any juice left in the pan and season to serve. Garnish with a little extra tarragon and some flaked almonds.