Honey Roasted Carrots with Crispy Prosciutto

• 24 baby carrots, cleaned
• ¼ cup olive oil
• Sea salt and freshly ground black pepper, to season
• 3 – 4 Tbsps. honey
• 2 tsp fennel seeds, toasted and slightly crushed
• 140g Prosciutto

Preheat the oven to 180°C.

Toss the carrots in olive oil and seasoning, and arrange in a Le Creuset 26cm Heritage Rectangular Dish.

Drizzle with honey then sprinkle with toasted fennel seeds. Roast for 20 minutes, turn once or twice.  Arrange the prosciutto in and around the carrots and continue roasting for another 10-20 minutes until the prosciutto is crisp.

Serve immediately.