Main Course
Honey & Tarragon Glazed Carrots
A subtle & simple side dish with a touch of elegance. These carrots are a delicious side to any roast dish.
Ingredients
Ingredients
- 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
Method
Method
- 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.
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