Sticky roast carrots in barley broth recipe | WW TASTE

Ingredients

• 4 large carrots, halved lengthways
• 2 T butter
• 2 T brown sugar
• Lemon juice, a squeeze
• 2 cups beef stock
• 1 t fresh turmeric, finely grated
• 1 t fresh ginger, finely grated
• 2 sticks celery, washed and sliced
• 1 red onion, cut into 8 wedges
• 4 bay leaves
• 250 g Woolworths ready-cooked barley
• Sea salt and freshly ground black pepper, to taste