King Glazed Roasted Carrots (GF)

I've been making some variation of these for a few years now. I've made them with brown sugar instead of honey, and I've made them in a frying pan instead of the oven... But this version is the least hastle because you litterally just pop them in the oven and then you can forget about them for an hour whilst you prepare the rest of your meal.

I served them up at one of my Christmas dinner parties, and they all got gobbled down SO QUICKLY. If you blinked, you missed them!

Hope you enjoy them as much as my friends did!

Watch the video on how to make the dish here: (or keep reading for written instructions)

Ingredients:

Colourful carrots (or normal carrots) and Parsnip, with a total weight of about 1kg

Red onion

12g (1 tbsp) of liquid, clear honey

28g (2 tbsp) of butter

A pinch of salt

How to:

1. Start by peeling all the vegetables, and chopping off the ends of the carrots and parsnips. Also peel the onion and chop into 6 to 8 "quarters".

2. Next, chop the parsnips and all the carrots into chunks about 2cm long and then chop them in half lengthwise. Place them all in a large bowl.

3. Melt the butter and mix well with the honey and the salt.

4. Pour the honey-butter mix over the vegetables, then mix them together. Make sure all the pieces are coated.

5. Lay all the pieces out on a lined oven-tray. Don't forget to place the onion on the tray too. Try and make sure they don't overlap, but don't worry if they do a little.

6. Place in an oven pre-heated to 190°C for about an hour.

7. Once they've shrunk a little and caramelised nicely, serve them immediately

Nutritional Values: