Glazed carrots

Name: Glazed carrots
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g chantenay carrots, trimmed; 75ml white wine vinegar; 1 large dried red chilli; 55g caster sugar; Small knob of butter

Published: 31 Jan 11
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
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

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.

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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