Try this classic dish with your Sunday roast and it will become a firm family favourite.
Melt the butter in a large pan. Add the carrots and the honey and stir to combine for 2-3 minutes.
Add 100ml (31⁄2fl oz) boiling water and the orange juice, bring to the boil, turn down the heat and simmer for 10 minutes. Turn the heat up and bubble for 5 minutes until the liquid has gone and the carrots are just turning golden.
Tip into a serving dish, scatter with chopped fresh parsley and serve.
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