Ingredients

Method

• 2 x 200 g packets Woolworths baby roasting carrots
• sea salt and freshly ground black pepper, to taste
• 75 g butter, cubed
• 3 T honey
• 4 T sherry vinegar
• 4 T sour cream
For the crumb:
• 3 T butter, melted
• 100 g breadcrumbs
• 1 garlic clove, finely grated
• 3 T parsley roughly chopped, plus extra to garnish
• 2 T dill roughly chopped, plus extra to garnish
• sea salt and freshly ground black pepper, to taste
• onion flakes, to taste
• chilli flakes, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Place the carrots in an ovenproof pan and season. Add the butter and honey and just enough water to cover the ingredients.

2. Place the pan over a medium heat and simmer so the carrots cook and the water evaporates, about 15–20 minutes. The honey and butter will begin to caramelise. If the carrots need more cooking time, add 1/4 cup water.

3. To make the crumb, combine the butter, breadcrumbs, garlic, parsley, dill, salt and pepper. Sprinkle the breadcrumbs over the carrots and place in the oven for 15 minutes, or until the topping is golden.

4. To serve, spoon over the sour cream and garnish with parsley and dill.

Find more carrot recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones