To celebrate The Beekeeper’s Secret, our hardworking bees and the beautiful nectar they produce for us, this is my timeless recipe that even the kids will love.
1 bunch (16-18) of ‘fancy’ carrots with their green tops attached
60 g butter, melted
80 mL local, unrefined honey, plus more to serve
1-2 cloves garlic (minced)
zest of 1 orange
salt and pepper to taste
Flat leaf parsley, finely chopped (optional)
60 g butter, melted
80 mL local, unrefined honey, plus more to serve
1-2 cloves garlic (minced)
zest of 1 orange
salt and pepper to taste
Flat leaf parsley, finely chopped (optional)
- Preheat oven to 180 C. Wash and scrub the carrots. Chop off the greenery, leaving a couple of centimeters of stalk for effect; you still want them to have personality.
(Tip: keep the greenery aside for a green juice or smoothie or throw into a stock pot to add flavour. Otherwise, compost.)
- Pat the carrots dry, then lay them out in a single layer on parchment paper. Pour over the melted butter and salt and pepper, shuffle them about until they’re evenly coated, then lay them out in an orderly fashion once more. Place in the oven to roast for 15 minutes.
- Zest your orange. Mince your garlic.
- After 20 minutes in the oven, remove the carrots.
- Pour over your honey, then sprinkle your zest and garlic over the top. Give them a shake around again and return to the oven for another five to ten minutes, depending on how tender you’d like them. Test them with a fork to see when to take them out.
- Present on a beautiful platter and garnish with parsley leaves if using. Add a small bowl of honey for extra dipping (optional).
Tip: If you don’t have a zester, the fine blades on your grater will do.
Note: These are super tasty the next day, cold, straight from the fridge!
Josephine Moon 