Preheat oven to 180°C.
Put the carrots, honey and olive oil in a roasting tin. Season and toss then roast for 30-40 minutes until tender, turning occasionally.
While the carrots are roasting, blanch the sprouts in a pan of boiling water for 4-5 minutes, drain and refresh under cold water. Halve the larger sprouts but leave any small ones whole.
Melt the butter in a frying pan, until foaming, let it bubble until it just starts to turn brown and smells nutty. Add the roasted carrots and blanched sprouts and then stir through the macadamia nuts. Season to taste and serve.