1 kg Carrots
For the candied sauce
110g butter 100g soft brown sugar 1 teasoppn ground cinnamon 1 teaspoon vanilla extract zest and juice of 1 orange
First make the candied sauce. Melt the butter and sugar in a saucepan, then add the cinnamon, vanilla and orange zest and juice and simmer for 3-5 minutes, until the sugar begins to bubble.
Peel the carrots and cut them into your own preference – diced, sliced, or in long strips. Put them in a pan, cover with water and bring to the boil. Simmer until the carrots are tender but not limp. Drain well, place on a baking tray or deep oven proof dish. Pour the candied sauce over the carrots, and bake in a preheated oven (180 – 200 degrees C, 350 degrees F, Gas mark 4), until the sauce begins to thicken and bubble.