- 2 bunches baby or heirloom carrots, scrubbed, pat dry
- 60 ml (¼ cup) olive oil
- 115 gm (1/3 cup) honey
- 2 tbsp tamari
- To serve: sesame seeds, shaved Parmigiano-Reggiano and Lebanese cress (see note)
- 1Preheat oven to 250C, or highest setting. Spread carrots in a roasting pan large enough to hold them snugly in a single layer, drizzle with oil and half the honey, season to taste and roast until liquid bubbles and carrots start to caramelise (6-8 minutes). Pour tamari and remaining honey over, toss to combine, season to taste with freshly ground black pepper and serve hot scattered with sesame seeds, Parmigiano-Reggiano and Lebanese cress.
Note Lebanese cress, which tastes like carrots, is available from select specialist greengrocers and farmers' markets. if you can't find it use flat-leaf parsley or even the green carrot tops instead.
Drink Suggestion: 2011 Markus Molitor Haus Klosterberg Kabinett Riesling, Mosel, Germany. Drink suggestion by Mat Lindsay