Preheat the oven to 200 degrees. Clean, wash and peel the carrots and potatoes. Cut the carrots into bite-sized pieces, leaving very small carrots whole. Quarter or eighth the potatoes, depending on their size. Clean the scallions and cut into sections about 5 cm long. Melt the butter in a large baking dish.
Layer the carrots and potatoes in it. Mix broth, beer, salt and honey and pour over vegetables, place in hot oven. Bake for 1 hour, basting every 10 minutes with the stock, which reduces more and more. After 40 minutes, put the onions on top, baste well with stock. Simmer the liquid almost completely, pour only a little additional water, otherwise the vegetables will be too salty.