Hot Honeyed Carrots

8
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From one of our national supermarkets monthly magazine Dec.'16."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (56.3 g)
  • Calories 90.5
  • Total Fat - 7 g
  • Saturated Fat - 4 g
  • Cholesterol - 17.8 mg
  • Sodium - 120.2 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 5.5 g
  • Protein - 0.8 g
  • Calcium - 22.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0 mg

Step 1

Trim tops from the Dutch carrots and peel and halve if large.

Step 2

Melt butter with honey in a large deep frying pan and add carrots and toss to in mixture.

Step 3

Pour over vegetable stock, thyme leaves and sage and cover and simmer for 5 minutes or until just tender.

Step 4

Remove cover, bring to the boil and cook for about 8 minutes duntil liquid has evaporated and carrots are golden and caramelised, turning occasionally.

Step 5

Alternatively to roast, toss carrots in melted butter and honey, add herbs and season to taste and then roast at 210C for 20 to 25 minutes or until browned and tender.

Step 6

Serve with any juices poured over.

Tips & Variations


No special items needed.

Related

Tisme

Hmmm.... now where do I start a review with this recipe? I had to use baby chardonnay carrots which I halved, as there were no dutch carrots at the supermarket (I have never seen baby chardonnay in the supermarket before). I used the pan directions, as I was using the oven for a roast, so the pan method worked in well with my meal. I starting making this as written, but it got to the 5 minute mark, I removed the lid, then continued cooking as per directions ~ It was at the stage where the carrots were ready and there was so much sauce, and nothing had thickened or caramelized. So I had to think..... I removed the carrots, and rapidly cooked the sauce for about 3-4 minutes, it reduced a little by then and so I returned the carrots to the mix. I went ahead and served them although they did not really caramelize at all. The sauce seemed to separate a little (honey from the butter) but as I was serving it a bowl it really did not matter. Now for the taste.... WONDERFUL! Just so delicious, and the sauce was just awesome ~ it had such a wonderful flavor. Everyone kept going back for more and everyone commented on how good the carrots were. I will be making this again for sure, but next time I think I will use a less butter, and as for the chardonnay carrots...... I will be using these again for sure! (If I can find them again!) 5 stars all the way Pat.

review by:
(8 Jun 2018)