serves
4
prep
5 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 4 carrots
- 2 tbsp (40 ml) olive oil
- 1 tsp caraway seeds
- ½ cup chicken or vegetable stock
- ¼ cup currants
- 2 tbsp honey
Instructions
- Pre-heat the oven to 180°C.
- Peel carrots and cut in half lengthways.
- Heat the oil on an oven-safe skillet and add the carrot non-cut side down. Cook for 2 minutes before turning over. Season with salt and pepper and caraway seeds and then add the stock and currants. Bake in the oven for 30 minutes or until done, adding the honey half-way through.
- Once cooked, arrange carrots on a platter and pour over the juices, then serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
