Serves: 2 | Preparation Time: 15 min
- 1 Bunch dutch carrots, trimmed and scrubbed
- 1 tbsp honey
- 1 tbsp butter
- 1 tbsp olive oil
Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
Heat half the honey, butter and olive oil in a large frying pan.
Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.
Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.