40 mins
Super easy
serves 12
About the recipe
I’m going to show you an easy way to to make ordinary, nice carrots even more delicious – I’m talking outrageously tasty. You’ll love these as part of your festive spread.
Ingredients
1.5kg carrots – use heritage ones if you can find them
2 clementines
1 tablespoon red wine vinegar
1 large knob of unsalted butter
½ a bunch of fresh thyme
Top Tip
These carrots are deliciously caramelised, but if you like them even stickier, add a drizzle of honey just before serving.
Method
- Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don’t worry, this recipe will work however you prep them so just get them ready your favourite way.
- Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
- Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
- Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.
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