Fragrant caramelised carrots with mustard and honey

Another ideal dish to present at your Holiday season table to accompany any roast meat you are going to serve your guests! Simple but delicious in taste with lots of aroma from the citrus fruits and the herbs

Slightly adapted from a recipe of Argyro Barbarigou,

a prominent Head Cook

check out her site Argiro for more Festive recipes

Ingredients (for 6 people):
700gr. of carrots
1 tbsp of olive oil
1 tbsp of butter
1 srig of fresh rosemary (or thyme)
1 orange, the zest and the juice (unwaxed)
1 tbsp of mustard
1 tsp of honey
salt
white pepper

Method:
Peel the carrots and first cut in slices (lengthwise) and then each slice into long, medium thick strips.

Preheat the oven to 170°C.

Put the oil and the butter in a pyrex dish and put in the oven for a few minutes until the butter is melted.

Arrange the carrots in the dish, add the rosemary and season well with salt and pepper. Toss thoroughly with your hands, cover the dish with some aluminium foil and put back in the oven for 30 minutes.

In a small bowl put the honey, the mustard and the orange juice and beat with a fork. Pour over the carrots, discard the foil and leave in the oven for another 20 minutes.

In the end, sprinkle the carrots with the orange zest, drizzle with a bit more of orange juice, stir and serve immediately.