Caramelised carrots

An easy side that adds flavour to the humble carrot, with honey, currants and a hint of caraway.

Caramelised carrots. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  5 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 4 carrots
• 2 tbsp (40 ml) olive oil
• 1 tsp caraway seeds
• ½ cup chicken or vegetable stock
• ¼ cup currants
• 2 tbsp honey

Instructions

1. Pre-heat the oven to 180°C.
2. Peel carrots and cut in half lengthways.
3. Heat the oil on an oven-safe skillet and add the carrot non-cut side down. Cook for 2 minutes before turning over. Season with salt and pepper and caraway seeds and then add the stock and currants. Bake in the oven for 30 minutes or until done, adding the honey half-way through.
4. Once cooked, arrange carrots on a platter and pour over the juices, then serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.