I have never been a big fan of carrots. As a child my mother would get really frustrated by it and the only ones I would ever eat willingly were tinned baby carrots – they were preserved in salt water so much of the carrot flavour had disappeared. As an adult I have always eaten them if they are on my plate but out of choice I would only eat them raw dipped in hummus. When I was pregnant on Chloe I had some weird food cravings, but the main ones were apples ( but only super crunchy ones ) and carrots. Carrots served in any way at all. I ate them with so many of my meals that I’m surprised I didn’t turn a little orange. After she was born those cravings went away but I still tend to cook them more often but I only really enjoy them if I make them a little special so I like them roasted in spices or raw with a nice dip still. This recipe came about because I was having a week or two of heavily using my Actifry due to my oven breaking down and I realised I had a bag of carrots about to go to to waste.
This is ( typically of me ) a very simple recipe and prep is minimal.
Rosemary & Honey Carrots
You will need:
2-3 large carrots, peeled and cut into batons
2 tbsp of runny honey
1 tbsp of finely chopped fresh rosemary
Generous pinch sea salt and black pepper
Melt your honey for 30 seconds in the microwave to get an easy consistency for mixing. Place your carrots and herbs in a bowl,pour over the honey and using your hands mix it all together – yes you will get sticky but it’s the best way to get an even coverage. Sprinkle over your salt and pepper. Place in the Actifry and cook for approximately 15 – 20 minutes depending on how you want them cooked.
These were so popular in my house that they were all gone in about 5 minutes!
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