Serves 2-3
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  1. Preheat your oven to 180°C/160°C fan/ gas mark 4.
  2. Heat the butter in a saucepan over a low heat. Whisk continuously until the butter browns. This typically takes five minutes. Once the butter turns hazelnut-brown and you notice a nutty scent, it's ready.
  3. Add the honey, thyme, salt and pepper and stir until blended.
  4. Place the carrots on a roasting tin lined with greaseproof paper.
  5. Drizzle the butter mix over the carrots and toss to fully coat.
  6. Roast the carrots in the oven for 15 minutes. Toss the carrots, and return them to the oven for another 15 minutes, or until tender.
  7. Sprinkle over the remaining thyme leaves and serve warm.

Test Kitchen Tip: Use stainless steel or a light-coloured saucepan when making the brown butter.This will allow you to monitor the colour of the butter easily.

Nutrition Facts

Per serving: 196kcals, 31.6g fat (7.3g saturated), 23.9g carbs (17.4g sugars), 1.2g protein, 3.3g fibre, 0.216g sodium