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.

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