Braised short ribs with red wine sauce, orange honey glazed carrots/parsnips, chilli garlic asparagus and mash on the side.

Forgot to add the recipe for the honey orange glazed roasted carrots so here it is!

Peel and cut the carrot in two halves (chunky top and round bottom like in the picture), cut the top chunky part in half, and leave the bottom round part whole (this is very important to make sure they’re all the same size). Then comes the next very important step: parboil them for around 10 minutes (I’ve added rosemary sticks and orange peel keep and chop the rosemary leaves for later), or until a fork goes through the first 1–2 cm of the carrot. This rehydrates them so they don’t lose water in the oven. Lastly, take them out, drain the water, and smother them in olive oil and the spices of your choice (I added the rosemary leaves from earlier + salt & pepper + honey + orange peel + orange juice). Then put them straight in the oven at 200°C until they get nice and tender. The trick here is to flip them every 10 minutes and trust me it’s worth it! Et voilà: the best orange honey glazed roasted carrots you will ever have!