Carrots with Spiced Butter

Ingredients
- 1.3kg carrots
- 80g butter
- 2 tsp honey
- 2 spring onions, thinly sliced
- 1⁄2 tsp allspice or ground cinnamon
Method
-
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.