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Tender carrots with a sweet and sticky compound butter make for the perfect Christmas side dish. What's more, the butter can be frozen ahead of time, so make a big batch and enjoy whenever you like. See method
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Put the butter ingredients in a bowl, season and mash with a fork until well combined. Transfer to a sheet of baking paper and mould into a thin sausage, using the paper to roll it up. Twist the ends to seal, then transfer to the fridge for 20 mins.
Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and oil in a roasting tin, season and toss to coat. Roast for 20-25 mins until tender. Slice the butter into 6-8 pieces (or break along the marks if frozen; see get ahead tip below) and add to the tin. Bake for 5 mins or until the butter has melted. Mix well to serve.
Get ahead: The butter can be chilled for 1 week, or frozen for up to 1 month. If freezing, mark 6-8 portions through the baking paper.
Freezing and defrosting guidelines
Freeze butter only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas side recipes
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