Oven-roasted carrots are delicious, but they often start to wilt before they are cooked through. Steaming them first gives a jump start on the cooking, leaving the roasting for the very end. A touch of honey adds sweetness to an otherwise savoury dish.

INGREDIENTS:

• 1 kilo Carrots, peeled and cut on the bais into 1/4inch ovals 
• 4 tablespoons olive oil
• 1 tablespoon minced fresh rosemary 
• Salt and pepper 
• 2 tablespoons honey 

METHOD:

1. Preheat the oven: Set to 220°C (450°F). Line an extra-large rimmed baking sheet with aluminium foil.
2. Toss the carrots: In a large bowl, toss the carrots with olive oil, rosemary, salt, and pepper.
3. Steam the carrots: Arrange the carrots in a single layer on the prepared baking sheet. Cover tightly with foil and cook for 30 minutes.
4. Roast the carrots: Remove the foil and continue cooking for another 15–25 minutes, stirring a couple of times, until the carrots are cooked through.
5. Add the honey: Drizzle the honey directly over the carrots on the tray, stir to coat, and return to the oven for 2 more minutes.
6. Check the seasoning: Adjust with additional salt and pepper if needed just before serving.

MAKE AHEAD:

The carrots can be prepared up to a day in advance. Store in an airtight container in the fridge and reheat before serving.