Glazed carrots
- Published: 31 Jan 11
- Updated: 18 Mar 24
This side dish from former MasterChef winner Dhruv Baker uses sweet, succulent chantenay carrots and adds a bit of spice. Perfect for Sunday lunch.
Add some parsnips to the mix with our recipe for carrots and parsnips with a maple glaze.
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Serves 4
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Ready in 15-20 minutes
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Ingredients
- 500g chantenay carrots, trimmed
- 75ml white wine vinegar
- 1 large dried red chilli
- 55g caster sugar
- Small knob of butter
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Method
- Put all the ingredients (except for the butter and 1 tsp of the sugar) in a pan with 500ml water and bring to the boil. Cook uncovered for 15-20 minutes until the carrots start to soften. Once cooked, drain and toss with the butter and reserved sugar. Season and serve with Dhruv’s spiced chicken ballotines, if you like.
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- Recipe from February 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 122kcals
- Fat
- 2.4g fat (1.4g saturated)
- Protein
- 0.9g protein
- Carbohydrates
- 24.6g carbs (22.8g sugars)
- Salt
- 0.1g salt
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