- 25g/1oz butter
- 1 tablespoon light vegetable oil such as sunflower
- Baking tray
Peel the carrots as thinly as possible. Trim the ends. Cut into quarters or leave whole as preferred. Place in a saucepan and add a pinch of salt and enough water to come 2.5cm/1 inch up the side of the saucepan. Cover and bring to the boil. Boil for 2-3 minutes and then drain well. Return the carrots to the hot dry pan and add butter and the oil. Toss well to cost the carrots in the butter and oil.
Tip the carrots on to a baking tray lined with Bake-O-Glide. Hang the tin on the second set of runners from the top of the roasting oven for 20 minutes. Keep an eye on the carrots as they can burn, especially if cut into small sticks. Serve immediately.