Balsamic glazed Carrots
Ingredients
- 500 g Carrots peeled and cut lengthways
- 300 ml vegetable stock
- 50 g Butter
- 3 tbsp Honey
- 3 tbsp. balsamic vinegar
- 1 tbsp Olive Oil
- Salt & Pepper
Method
- Preheat the oven to 180C/350F/Gas Mark 4.
- Place the carrots in a wide oven-safe pan and cover with the vegetable stock, butter, honey and balsamic. Season well.
- Place a paper cartouche over the carrots and Bring to the boil and simmer for 5 minutes. Remove from the heat and transfer to the oven. Roast for 15-20 minutes until the carrots are softened and glazed.
- Set aside until needed.
