Honey Roasted Garlic Butter Carrots With Steak
Comfort food at its best, this Honey Roasted Garlic Butter Carrots With Steak is perfect served on its own or alongside some good old-fashioned buttery mash.
TIP: Remove steaks from the fridge at least 30-45 minutes before cooking.
- Contains Dairy
Ingredients
For the carrots
- 2lbs mixed carrots, peeled and cut into 3\" chunks
- 3oz butter, plus extra to grease
- 4 cloves garlic, crushed or minced
- 3 tbsp raw honey
- 1/2 tsp flaked sea salt
- Fresh parsley, roughly chopped, to serve
For the steak
- 2 x 7.6oz beef ribeye steaks
- 1 tsp flaked sea salt
- 1/2 tsp cracked black pepper
- 1 tbsp olive oil
- Baking tray
Instructions
Step 1
Pre-heat oven to 220°C and grease a roasting tin well. Remove steaks from the refrigerator, pat dry with kitchen towel and leave to warm to room temperature.
Step 2
Add butter to pan and place over medium-heat. Once melted stir in the garlic and cook for 3 minutes or until lightly browned, stirring frequently in order to prevent the garlic from burning.
Step 3
Remove pan from heat and stir in honey until combined. Remove 2 tablespoons of mixture and set to one side.
Step 4
Add the carrots to pan and stir until fully coated then transfer to a large roasting tin. (Do not clean out the pan.) Sprinkle with flaked sea salt and give a shake. Bake for 30-35 minutes until browned and tender.
Step 5
Whilst carrots are roasting, coat the steaks in sea salt and black pepper.
Step 6
10 minutes before the carrots are due to come out of the oven, add the olive oil to the pan and place over a high heat until sizzling.
Step 7
Turn down to a medium high heat and add the steaks. Turn the steaks after 2 minutes, cook for a further 2. Then repeat for 1 minute each side. Remove from the heat and leave to rest for 5 minutes. Melt the remaining garlic honey butter and set to one side.
Step 8
Serve the carrots sprinkled with parsley along with the steaks and garlic honey butter.