Pancetta Wrapped Carrots

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).