Baby carrots make a smart side dish with spring roasts. If you can’t get baby carrots just use ordinary carrots, peeled and cut lengthwise.
Ingredients
For the glazed spring carrots
- 500g baby carrots — peeled
- 1 clove garlic — crushed
- 2 tablespoons brown sugar
- 2 tablespoons butter — melted
- 1 tablespoon olive oil
- Salt and ground black pepper
- Finely chopped fresh parsley, to serve
Method
For the glazed spring carrots
- Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
- Place the carrots in a large bowl. Add the garlic, sugar, melted butter, oil, salt and pepper and toss to coat the carrots.
- Spread evenly on the prepared tray.
- Roast for 15 minutes then toss and roast for another 15-20 minutes until tender.
- Garnish with parsley to serve.