Easy and delicious, this recipe is an absolute crowd pleaser! Baby carrots are sweetened with Niue organic honey and wrapped in pancetta, then baked to crispy perfection.

Serves 2-3

250g baby carrots
50g Martinez pancetta sliced
2½ Tbsp Niue honey
1½ Tbsp extra virgin olive oil (EVO)
Añana spring salt
Freshly ground black pepper
Freshly chopped parsley, for garnish (optional)

Preheat oven to 180°.

Bring a pot of salted water to the boil. Once boiling, blanch carrots for 1-2 minutes. Remove carrots from the pot and transfer to a bowl.

Drizzle carrots with the olive oil and Niue honey, and sprinkle with salt and pepper to taste. Gently mix to combine.

Line a baking tray with baking paper. Cut the strips of pancetta into half. Wrap a half slice of pancetta around each carrot and place on the baking tray. 

Roast for 10-15 minutes or until pancetta is nice and crispy. 

Plate and garnish with fresh parsley (optional).



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