Tender rounds of carrot cooked in a buttery glaze of honey and brown sugar until glossy and caramelised, finished with fresh parsley. A simple, versatile side dish that works equally well alongside a Sunday roast or a midweek supper. The glaze clings to each piece, giving a sweet, lightly sticky coating with a gentle savoury edge from black pepper.
10g
30g
600g
60ml
2tbsp
1tbsp
0.25tsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 10g | — | — | |
| 2 | | 30g | — | — | |
| 3 | | 600g | — | — | |
| 4 | | 60ml | — | — | |
| 5 | | 2tbsp | — | — | |
| 6 | | 1tbsp | — | — | |
| 7 | | 0.25tsp | — | — | |
| 8 | | 0.25tsp | — | — |
Gather the flat-leaf parsley into a tight bunch and finely chop it with a rocking motion of the knife until you have a fine, even mince.
Flat-leaf parsley · 10 g
Place the carrots in the colander.
Carrots · 600 g
Rinse the carrots thoroughly under cold running water.
Transfer the rinsed carrots from the colander to the chopping board.
Peel the rinsed carrots from top to tail, removing all the skin.
Slice the peeled carrots into rounds about 1 cm thick, working at a slight diagonal for a more attractive finish.
Add the unsalted butter to the wide frying pan.
Unsalted butter · 30 g
Place the pan over a medium heat and allow the butter to melt completely, swirling the pan gently as it liquefies.
Tip the sliced carrots into the pan with the melted butter.
Stir the carrots through the melted butter until every piece is evenly coated.
Pour the water into the pan with the butter-coated carrots.
Water · 60 mlDrizzle the runny honey over the carrots, water and butter in the pan.
Runny honey · 2 tbspScatter the light brown sugar into the pan over the carrots, honey, water and butter.
Light brown sugar · 1 tbspAdd the salt to the pan with the carrots, honey, sugar, water and butter.
Salt · 0.25 tspAdd the ground black pepper to the pan with the carrots, honey, sugar, water, butter and salt.
Ground black pepper · 0.25 tspStir everything together in the pan until the sugar and honey are combined with the butter and water into a cohesive glaze around the carrots.
Increase the heat to medium-high and bring the liquid in the pan to a full boil.
Reduce the heat to medium-low and simmer the carrots, stirring occasionally, until they are tender when pierced with the tip of a knife; if the pan runs dry first, add a splash of water.
Increase the heat to medium-high and cook, stirring frequently, until the liquid reduces to a thick, glossy glaze that clings to the carrots.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 10 g | | Gather the flat-leaf parsley into a tight bunch and finely chop it with a rocking motion of the knife until you have a fine, even mince.⏱ 45sResultFinely chopped parsleyused in step 20 |
| 2 | 600 g | | Place the carrots in the colander.⏱ 5sResultCarrots |
| 3 | — | | Rinse the carrots thoroughly under cold running water.⏱ 30sResultRinsed carrots |
| 4 | — | | Transfer the rinsed carrots from the colander to the chopping board.⏱ 5sResultRinsed carrots |
| 5 | — | | Peel the rinsed carrots from top to tail, removing all the skin.⏱ 1 min 30sResultPeeled carrots |
| 6 | — | | Slice the peeled carrots into rounds about 1 cm thick, working at a slight diagonal for a more attractive finish.⏱ 1 min 30sResultSliced carrotsused in step 9 |
| 7 | 30 g | | Add the unsalted butter to the wide frying pan.⏱ 5sResultUnsalted butter |
| 8 | — | | Place the pan over a medium heat and allow the butter to melt completely, swirling the pan gently as it liquefies.⏱ 1 minResultMelted butter |
| 9 | Sliced carrotsstep 6 | | Tip the sliced carrots into the pan with the melted butter.⏱ 10sResultMelted butter and sliced carrots |
| 10 | — | | Stir the carrots through the melted butter until every piece is evenly coated.⏱ 20sResultButter-coated carrots |
| 11 | 60 ml | | Pour the water into the pan with the butter-coated carrots.⏱ 5sResultButter-coated carrots and water |
| 12 | 2 tbsp | | Drizzle the runny honey over the carrots, water and butter in the pan.⏱ 5sResultButter-coated carrots and water and runny honey |
| 13 | 1 tbsp | | Scatter the light brown sugar into the pan over the carrots, honey, water and butter.⏱ 5sResultButter-coated carrot mixture |
| 14 | 0.25 tsp | | Add the salt to the pan with the carrots, honey, sugar, water and butter.⏱ 5sResultButter-coated carrot mixture |
| 15 | 0.25 tsp | | Add the ground black pepper to the pan with the carrots, honey, sugar, water, butter and salt.⏱ 5sResultButter-coated carrot mixture |
| 16 | — | | Stir everything together in the pan until the sugar and honey are combined with the butter and water into a cohesive glaze around the carrots.⏱ 15sResultCombined glaze |
| 17 | — | | Increase the heat to medium-high and bring the liquid in the pan to a full boil.⏱ 2 minResultBoiled carrots |
| 18 | — | | Reduce the heat to medium-low and simmer the carrots, stirring occasionally, until they are tender when pierced with the tip of a knife; if the pan runs dry first, add a splash of water.⏱ 8 minResultSimmered carrots |
| 19 | — | | Increase the heat to medium-high and cook, stirring frequently, until the liquid reduces to a thick, glossy glaze that clings to the carrots.⏱ 4 min 30sResultGlazed carrots |
| Total Time | 26 min | ||
| Nutrient | Per serving |
|---|---|
| 148kcal | |
| 2g | |
| 7g | |
| 4g | |
| 23g | |
| 15g | |
| 4g | |
| 252mg |
Tender rounds of carrot cooked in a buttery glaze of honey and brown sugar until glossy and caramelised, finished with fresh parsley. A simple, versatile side dish that works equally well alongside a Sunday roast or a midweek supper. The glaze clings to each piece, giving a sweet, lightly sticky coating with a gentle savoury edge from black pepper.
What you’ll doYou will slice peeled carrots into rounds and coat them in melted butter, then cook them with water, honey and brown sugar until tender. The liquid reduces to a glossy glaze and the carrots are finished with chopped parsley.
