Glazed carrots recipe
Charlotte Morgan tests three ways to cook carrots (boiled, roasted and glazed), and finds that the latter is the best. Sweet tasting with a beautiful glossy sheen, glazed carrots would look great on a Christmas dinner plate.
To roast your carrots instead: Charlotte also roasts carrots in the above video. To serve four, chuck 300g little Chantenay carrots (or normal carrots, cut into batons) into a roasting tin, sprinkle over some cumin seeds, rosemary, and a glug of olive oil, then roast in a 200C oven for 15 minutes, or until the carrots are golden.
Ingredients
- 250 g peeled carrots
- 1 tbsp butter
- 1 tsp caster sugar
- 1 pinch salt and black pepper
- 0.5 bunch parsley
Details
- Cuisine: English
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Cut the carrots into batons, then melt the butter in a large saucepan or frying pan.
- Add the carrots to the pan and give the pan a good stir so that every baton is coated. Season with salt and pepper.
- Sprinkle the sugar over the carrots and stir every now and then until the carrots start to colour. Add 70ml cold water. Don't be alarmed about how much water there is - it will all evaporate eventually.
- When all the water has evaporated (this will take about five minutes or so), the carrots should be done.
- Add the parsley (as much or as little as you want) and toss the pan so that everything is well combined. Serve piping hot.
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