Who needs a bowl of candies when you have these beauties at the table! For the prettiest dish, check out your local farmers’ market for a first-rate selection of baby carrots in a variety of colors: creamy white, bright orange, deep purple, sunshine yellow. If baby carrots aren’t available, try this same method with any root vegetable that looks good at the market.Serves 4–6
- 1 lb (500 g) baby carrots, preferably a variety of colors
- 1 tbsp canola oil
- 1 tbsp honey
- 1?2 tsp salt
- Peel the carrots and trim down the leafy tops but leave them whole.
- In a nonstick frying pan, heat the oil over medium heat. Add the carrots and cook, shaking the pan often to ensure they cook evenly, until they begin to soften, about 5 minutes. Drizzle the honey over the carrots, toss to coat evenly, and then continue to cook until just tender, 2–3 minutes longer.
- Season with the salt, transfer to a platter, and serve.
From The Supper Club by Susie Cover, Weldon Owen, 2011