One of the best ways of serving carrots. These are particularly good with roast meats, especially beef.

Ingredients

Serves: 6
700 Gram Carrots (1 1/2 lb)
225 Gram Shallots, or baby onions (8 oz)
15 Gram Butter ( 1/2 oz)
1 Lemon, juice only
1/2 Teaspoon Sugar
Chopped fresh parsley

Method

Preheat oven to 170 °C / 325 °F / Gas 3.
Scrape the carrots. If you’re using baby ones, leave them whole. Otherwise cut the carrots into even-sized pieces. Peel the shallots or onions and halve or quarter any large ones.
Use half the butter to grease an ovenproof dish generously. Put the carrots and onions in this and add the lemon juice and sugar. Dot the remaining butter over the surface. Cover the casserole dish and bake for about 45 minutes, until the vegetables are tender. Taste and add more sugar if necessary. Then sprinkle some chopped parsley over the top and serve from the dish.