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Glazed Baby Carrots

A simple, delicious accompaniment to any main course.

  • Timer Prep 5 min
    Cook 20 min
  • Chart 122.0 cal/
  • Chef hat Easy


Scrub and trim the Chantenay carrots.


  1. 1 Put the carrots in a wide pan, so they are almost in a single layer. Add the stock, honey, butter and thyme.
  2. 2 Bring to the boil and simmer for 10 minutes until tender.
  3. 3 Remove the carrots with a slotted spoon. Bring the cooking liquid to the boil and bubble rapidly for 5 minutes or until well reduced and syrupy.
  4. 4 Return the carrots to the pan to coat with the juices and gently warm through. Season with freshly ground black pepper and serve.
  • Average per serving
  • Calories 122.0kCal
  • Fat7.3g
  • Saturated4.4g
  • Salt0.62g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg