Pan Roasted Carrots in Honey

Clean and cut the carrots into batons. Parboil for 5 minutes, drain thoroughly and set aside.

Heat the oil, vinegar and honey in a frying pan until the honey starts to brown.

Add the drained carrots (any excess water will dilute the honey mix and also spit in the pan), and toss well to coat all over.

Cook until the carrots still have a slight crunch to them, and drain on kitchen paper.

Note that these can be prepared earlier and then reheated in the microwave, just reserve some of the cooking liquor to add before microwaving.