Preheat the oven to 200°C

Trim the carrot tops, leaving 1-2cm of stem. Peel the carrots and slice any larger carrots in half lengthwise so that they are roughly the same size

Place the carrots in a large baking dish, and toss with the olive oil, honey, garlic and sage. Season with salt and pepper

Transfer the carrots into the oven for 25-30 minutes or until they have caramelised. Remove from the oven, and toss the carrots through the butter

Transfer to a serving platter, scatter over the watercress before serving