Carrots with Spiced Butter

clock 20 minutes + 10 minutes bowl Serves 10


  • 1.3kg carrots
  • 80g butter
  • 2 tsp honey
  • 2 spring onions, thinly sliced
  • 1⁄2 tsp allspice or ground cinnamon
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  • 1. Peel and trim carrots. Cut into wedges approximately 1cm thick and 5cm long.

  • 2. Boil carrots in a large saucepan of boiling water for 6-8 minutes or until just tender. Drain and keep aside.

  • 3. Heat butter in the same saucepan. Add honey, spring onions and allspice. Cook, stirring, until melted.

  • 4. Return carrots to pan and toss to combine. Transfer to a shallow bowl, to serve.

  • Tip: To make your carrots last longer, store them in the fridge in an airtight container lined with a paper towel.

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