Glazed carrots

Glazed carrots
  • Serves icon Serves 4
  • Time icon Ready in 15-20 minutes

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.

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
Calories
122kcals
Fat
2.4g fat (1.4g saturated)
Protein
0.9g protein
Carbohydrates
24.6g carbs (22.8g sugars)
Salt
0.1g salt

Ingredients

  • 500g chantenay carrots, trimmed
  • 75ml white wine vinegar
  • 1 large dried red chilli
  • 55g caster sugar
  • Small knob of butter

Method

  1. 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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