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Glazed Carrots

Dawn
An easy, gorgeous and tasty way to serve carrots
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dinner, Side Dish
Cuisine Continental
Servings 4 as a side

Equipment

  • Electronic digital scales

Ingredients
  

  • 12 Baby Carrots, peeled and trimmed
  • 4 cm Piece of the white bit of Leek, sliced into rings 2 inches
  • 1 Knob Butter [35g]
  • 1 teaspoon Honey
  • 2 Sprigs tarragon, leaves minced
  • Salt and White pepper

Instructions
 

  • Gather and weigh your ingredients
    Preheat the oven to 180C [350 F]
    Drape a piece of aluminium foil over a 15x23cm [6x9 inch] baking dish
  • Melt the butter and honey, gently in a saucepan and add the leek. Cook on medium/medium low heat until the leek rings and soft and translucent- about 5-6 minutes.
    Using a slotted spoon, put the cooked leek on the bottom of the foil lined baking dish, then place the carrots on top.
    Tip the remaining melted butter/honey over the carrots, add salt & white pepper to taste and the minced tarragon.
  • Fold up and seal the foil, and pop the dish into the oven.
    Depending on the size of your carrots, they should be ready within 40-ish minutes. Remove the foil, and serve. Garnish with an extra pinch of fresh tarragon