METHOD

Prep your carrots - we used seasonal Heritage carrots this time, so simply scrubbed and halved lengthways to show off their beautiful colours - but you can peel and cut into batons.  Put in a roasting pan, drizzle with olive oil and lemon juice and sprinkle generously with salt and pepper. 
Roast in the oven for around 40 minutes, depending on size. 
You want some lovely caramelisation, but still firm when you put a knife in. 

Heat your honey gently in a saucepan for a few seconds, until liquid.
Arrange the carrots on a dish and pour over the hot honey. 

Sprinkle over Satay Nori CRUM and some fresh coriander.