Garlic maple butter carrots

Recipe

Ingredients
1 – 2 bunches dutch carrots
2 tbsp olive oil
1tbsp honey
1tbsp brown sugar
2tbsp water
4tbsp / 50g butter
2 sprigs rosemary
4 garlic cloves, minced
1tbsp lemon juice
30g parmesan, grated
Salt and pepper


Method
1. Clean the dutch carrots under cold running water. Dutch carrots tend to be quite gritty so it’s best to give them a good clean. Peel the carrots and remove the stems. Reserve part of the carrot tops to act as a garnish.
2. In a deep dish fry pan on a medium heat, bring the olive oil to heat. Add the carrots and fry for 1 – 2 minutes. Add the honey and brown sugar to the pan and cook for a further 2 minutes while stirring the carrots through the sauce. Turn the heat to low and add the water. Cover the pan with a lid and leave the carrots to steam for 5 minutes or until fork tender with still a bit of resistance.
3. Remove the lid from the pan and add the butter and rosemary. Baste the carrots in the sauce. Remove the carrots from the pan and set to the side for now.
4. Turn the heat to medium and add the garlic cloves. Cook for 2 minutes or until the garlic is fragrant. Stir quite consistently through the sauce to avoid the garlic from burning. Add the lemon juice and cook for an additional 30 seconds.
5. Add the carrots back to the pan and stir through the sauce until well coated. Season with a pinch of salt and pepper.
6. Plate up the carrots and garnish with freshly grated parmesan and the the carrot tops. Serve immediately.