Hey guys! So this is a really really basic recipe that I love making with any roast. Or it can even be served as a meal on its own with some crumbly feta or ricotta and a bowl of tabouleh or cous cous – whatever suits you! You’ve probably seen this recipe a thousand times everywhere else, it’s that common. The only difference is with mine, I use really old big chunky carrots cut down into strips to resemble the thin baby ones. Why? The old ones, although a lot tougher, can take on a lot more caramelisation over time without going too mushy. And by the time they’re perfectly cooked, you’ll have the most garlic butter-y, sweet and caramelised carrots ever! The only down side, this recipe takes some time…about 30-40 mins. Enjoy! 

Ingredients:

• Large old hard long carrots – 2 – 3
• Whole garlic bulb – 1 Finely chopped
• Butter – 90 g
• Honey – 1 – 2 tbs
• Parsley – 1 tbs Finely chopped
• Chervil – 1 tbs Finely chopped
• Mint – 1tbs Finely chopped 

Instructions:

1. Divide the carrots down the middle lengthways, then depending on the size, do it again to divide each half into 2-3 batons each. 
2. Heat up a frying pan to a medium heat and then throw in the garlic and butter and allow the butter some time to melt.
3. When the butter has melted throw in your carrots – you do not want to hear a strong sizzle. Just a gentle hiss will do.
4. Allow your carrots to slowly fry in the pan on each side for about 2-3 minutes before turning them over. Continue to do this until the carrots are fully cooked. This WILL take a while. You’ll notice somewhere after the 20-30 minute mark that they will only then start to colour. 
5. Check the carrots with a pairing knife – if it goes through easily – it’s then time to glaze.
6. Turn up the heat then and add in your honey – glaze the carrots until you get a nice black char on the edges. They’re done.
7. Take the carrots off the heat and throw in the herbs and mix well.
8. Enjoy!

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