Glazed carrots are always popular and can be done very quickly as your meat is resting.
1lb/450g carrots, washed, peeled and sliced
A thin slice of butter
4 fl oz/100ml water
pinch of salt
pinch of sugar
Put the carrots into a saucepan with the butter, water, salt and sugar and bring to the boil. Cover the saucepan with a lid and reduce the heat, simmer until the carrots are tender. The water should be absorbed by the carrots but if not remove the lid, increase the heat and cook until the water has evaporated. You do need to keep a close eye on the pot as the water will cook off very quickly. Stir the carrots so that they are well coated in the butter before serving.