Sprouts and roasted carrots with butter and macadamia nuts

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the carrots and olive oil in a roasting tin. Season and toss, then roast for 30-40 minutes until tender, turning occasionally.
2. Meanwhile, blanch the sprouts in a pan of boiling water for 4-5 minutes, then drain and refresh under cold water. Halve the larger sprouts but leave any small ones whole.
3. Melt the butter in a frying pan, then gently bubble until it just starts to turn brown and smells nutty. Add the roasted carrots and the blanched sprouts, then stir through the macadamia nuts. Season to taste, then serve.