Pan Roasted Carrots with Honey

“This method of cooking works well with any root vegetables such as parsnips or celeriac. Coloured carrots are our favourites for a colourful side dish.”

Difficulty

Intermediate

Yield

Serves 6 - 8

Ingredients

4 carrot, peeled and cut into a roll cut3 tablespoons olive oil2 tablespoons honey2/3 cup water1 teaspoon rosemary, finely chopped Salt to taste

Equipment

Cutting boardChef's knifeMeasuring cupsMeasuring spoonsWooden spoonLarge Frying PanDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel carrots, and chop them into sticks. Finely chop the parsley leaves.

Measure out the olive oil, honey and water.

In a large frying pan over medium heat, add the oil and allow to heat for a minute. Add the carrots and cook for 5 – 7 minutes, stirring often, until they have begun to turn golden brown.

Add the water and honey and continue to cook over medium heat until the water has evaporated and the carrots start to become sticky, roughly 3 minutes.

Stir well, add the parsley and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt. Serve hot.