- 1 pound small carrots, peeled (500 g). Leave 1/2 inch (1 cm) of the green stalk intact.
- 4 tbsp salted butter
- The juice and finely grated zest of half a lemon
- 1 tsp runny honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
I usually serve these sweet cinnamony carrots with lamb chops. I fry the chops while the carrots are microwaving. When the meat is cooked, I remove it to a plate to rest and then I add the butter and the rest of the ingredients to the pan.
If you do not have a microwave, or you have an aversion to using one, rest assured that you can sautee these in the butter. Or simply steam the carrots before adding them to the glaze.
You can save even more time on busy days if you buy ready-peeled carrots in a packet.