I did in the end make some festive carrots for our Christmas lunch, using some heritage red carrots.
Take a frying pan, this and fill with evenly cut carrots, either whole or halved in the main. To this add a large knob of butter, a splash of white wine vinegar, the juice from two clementines (you could use similar citrus fruit, or one orange).
Add some fresh mixed herbs. Cover the carrots with boiling water and turn the heat on.
Then let the carrots bubble away gently on the stove top for about 40 minutes. Once the water has evaporated, the carrots should caramelise in the remaining sweet and sour reduction, I always let the carrots brown slightly on the edges.
The result is tender, slightly pickled carrots, full of festive flavours.