If you’re serving just two people, halve this number again and cook around 250g of carrots. Drain them once ready, toss in the herby butter and serve straightaway with your main.

Instead, we recommend using a semi-blunt knife (like a butter knife) to check whether your carrots are cooked through. If it passes through with no resistance, then you know that you're ready to go.

as Le Moing assures us that "the slight char you get from the burnt butter makes [the dish] taste meaty." Once the carrots ...

In a 12-inch sauté pan over medium-low heat, gently melt butter. Add carrots and stir to coat well. Add ¾ cups water, or enough to cover carrots ⅔ of the way. Cook, uncovered, until water ...

Carrots roasted in a moderately hot oven for almost an hour become super-sweet and almost meltingly tender. We start them coated with olive oil but drizzle them with melted butter partway through ...

In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender ...

Bring to a boil and cook until just slightly ... Transfer the roasted carrots to the reserved bowl. Drizzle with the honey-herb butter and toss well. Transfer to a serving dish and sprinkle ...

A great side dish to any roast, or with Christmas dinner, these thyme-speckled honey roasted carrots are cooked to enhance their natural sweetness. Preheat the oven to 200C/ 180C Fan/Gas 6.