Honey Roasted Carrots
A twist on just some ordinary carrots to make them that much sweeter and delicious. Perfect healthy side to go with any meal.
1 kg Carrots
50 g Unsalted Butter
1 tbsp Olive Oil
1 Clove Of Garlic
½ A Bunch Of Fresh Thyme
2 tbsp Hilltop Organic Blossom Honey
Peel the carrots and set aside.
Heat the olive oil in a large frying pan over a medium heat.
Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
Pick and sprinkle in the thyme sprigs, squeeze over the orange juice, then add the honey and a splash of water.
Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots.
Cover and place in an oven on a medium-low heat and cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes on a medium-high heat, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often.
Sprinkle with the Pomegranate seeds and serve straightaway.