easyTime:30 mins – 1 hourServes:4 as a side dish
The honey-roasted carrots of our childhoods have officially received a much-needed glow-up. These are ridiculously moreish, but the real joy is in the prep. I recommend using steel skewers – not just because they’re oven-friendly, but because there is something alarmingly therapeutic about stabbing the carrots like a voodoo doll of your worst enemy.
When serving, make sure you scrape up every drop of those roasting juices and the gnarly, chewy, caramelised parmesan bits from the pan. They only add to the deliciousness.
If you don’t have the energy for making salsa verde, a decent store-bought one would serve you well here.
