This sweet side will make your roast dinner truly memorable. Say goodbye to plain boiled, steamed, or roasted carrots and use this easy recipe to let this much loved vegetable shine. Whether it is for a Sunday roast or a Christmas dinner, these glazed carrots are a side dish that will shine. Glazed carrots are a sweet and flavourful vegetable side dish. The flavour of the honey complements the carrots so well. We’ve used heritage baby carrots in a selection of colours to make this glazed carrot dish extra special, perfect for a Christmas dinner, but if you can’t find any then regular carrots would work just as well. This recipe for glazed carrots really couldn't be easier, but gives results that are so much tastier than plain boiled or roasted carrots. The key to a great Sunday roast is making fewer sides, but doing them really well, and these glazed carrots fit the bill perfectly. Accompany them with some crispy roast potatoes and a few Yorkshire puddings, as well as your roast meat, and you’ve got a roast dinner spread that you can be proud of. Leftover glazed carrots make a delicious addition to salads.
HOW TO MAKE GLAZED CARROTS
- Put the honey and orange juice into a small saucepan and bring to the boil. Reduce the mixture to a simmer and cook for 5 mins or until it has reduced and the consistency is syrupy.
- Steam the carrots until just tender, then add the butter and the glaze and mix well, then serve straight away.
- 3tbsp runny honey (orange blossom is perfect)
- juice of 1 orange
- 750g heritage baby carrots
- 50g butter
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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