This is a classic combination that never gets old. Especially now that the first Carrots of the year are so tender, the skins are so fine that they don’t need peeling, and their flavour is so sweet and buttery. The Rosemary in the garden has new shoots, that are just so aromatic! This dish is very easy to make and works well as a side to so many things. Put them on top of a Carrot Risotto, or as part of your Sunday Roast, or serve them with a Quinoa Salad, or with another Vegetable to make a main like I did with my Braised Fennel.
8 Spring Carrots
2 Sprigs Rosemary
3 Tbsp Olive Oil
2 Tbsp Water
1/2 Tsp Salt
2 Tsp Runny Honey
Preheat your oven to 180 Degrees.
Remove the Rosemary needles from the stems and and finely chop. Wash your Carrots and place them on a baking tray. Coat the Carrots in several generous glugs of Olive Oil, add the Water, and scatter over the Salt and Rosemary and mix well. Place the Carrots in the Oven. Depending on how thick the Carrots are will depend on your cooking time. You want the Carrots to still have a light bite to them but to be cooked through, check after 20 minutes. I use a thin metal skewer to check if they are ready. The skewer should easily pierce through the Carrot. Once they are nearly ready take them out of the oven and drizzle with the Runny Honey, place back in the oven for another 5 minutes to allow the Honey to caramelise.
Once the Carrots are ready check for seasoning and serve immediately.
If you made this recipe let me know how it went in the comments below.