The perfect side dish for any hearty meal. These roasted carrots become caramelised and have a lovely natural sweetness that the burnt butter and honey further complement.
Prep Time 20 minutes
Roasting Time 50 minutes
Serves 4-6 as a side dish
Carrots, when roasted and caramelised, have a lovely natural sweetness that the honey further complements. Burnt butter is something that is easy to make and can be prepared ahead. Simply melt to serve and spoon over, adding a few extra aromatics to the butter while it’s hot; finely grated orange rind or a few rosemary or thyme leaves can be used for more flavour.
These carrots make the perfect side dish for our Baked Snapper Recipe, and our Pea Salad with Whipped Ricotta and Preserved Lemon Dressing.
Ingredients
- 2 bunches Dutch or heirloom carrots, peeled and, if large, halved
- 1 tbsp extra virgin olive oil, plus extra to taste
- Mixed herbs and delicate leaves, to serve (we’ve used nasturtiums and mint)
Orange and Burnt Butter Dressing
- 70g cold butter, diced
- 1 tbsp freshly squeezed orange juice
- 1 tbsp honey, such as David Jones Australian Red Gum Honey, plus extra to serve
Method
- Preheat oven to 230°C. Toss carrots in oil, season to taste and roast on an oven tray, turning once during cooking until golden and tender (40-50 minutes). Set aside and keep warm or reheat just before serving.
- For burnt butter, heat a small saucepan over medium-high heat. Add butter and swirl the pan directly over the heat to melt the butter, swirling occasionally until the butter is nut-brown and foaming (2-3 minutes). Immediately add orange juice and honey (be careful of hot butter spitting), season to taste and set aside.
- Transfer carrots to a serving platter, then spoon warm dressing over. Garnish with flowers and herbs, if using. Drizzle with extra honey and olive oil, if desired.