Glazed Chantenay carrots are quick & really easy to cook, naturally sweet; I cook them in a little brown sugar, thyme and lots of butter.
A single pan and 20 minutes is all you need to have this delicious side dish ready, and thanks to the variety of carrots, no peeling is needed.
Glazed Baby Carrots
For many people, side dishes are as important a part of a meal as the main event, and I am one of them.
My suite is littered with everything from Yorkshire puddings to creamed leeks.
These delicious and easy glazed Chantenay carrots are my latest offering.
It uses delicious and incredibly sweet Chantenay carrots. They are cooked in stock, loads of butter, a bit of brown sugar and some fresh thyme.
Quite often they are roasted, but as far as I am concerned, butter makes everything better!
The cooking process I use is very similar but much shorter than the one I employ for my fondant potatoes.
Frequently Asked Questions
What are Chantenay carrots?
Chantenay carrots are small carrots that are known for their short and broad shape and are often sold as baby carrots.
They were incredibly popular in the 60s but fell out of favour with growers. They were replaced by higher-yielding varieties, but thankfully, they are once again easy to find.
Typified by a beautifully sweet flavour, they also have thi,n delicate skin that does not need peeling.
Do I have to trim the tops of the carrots?
Strictly speaking, no, but I do cut off the stalk end to tidy them up. If I am feeding guests, I round off the top a little, but none of this is essential.
Can I cook these carrots in advance?
Yes, if I am cooking as part of a big spread, I will cook these early for 2-3 minutes less than the instructions and set them aside. I will then reheat them and cook them for a final two minutes just before serving.
Can I use dried thyme?
Yes, add between half and one teaspoon to the cooking liquid.
Can I make these in advance?
Yes, these will be fine in the fridge for 4-5 days.
Serving Suggestions
These simple and sweet butter and brown sugar-glazed Chantenay carrots are a wonderfully versatile side dish that can be slid onto the side of so many dishes.
You can scale them up and serve a big bowl as part of your Christmas dinner or Thanksgiving spread.
But I primarily cook for two, and this is a reasonable side for two people.
I serve them alongside dishes as diverse as my roast partridge and roast guinea fowl dishes.
No need to think fancy though, these are really simple, so serve them with a simple roast chicken, roast beef or my quick roast pork fillet with apple puree.
The sweetness also works particularly well with lamb. Both my minted lamb meatballs and minted lamb shanks would suit them perfectly.
Equipment Used
I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 24cm or 10" frying pan.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Baking parchment.
- Small paring knife to clean the tops of the carrots, optional.
Glazed Chantenay Carrots Recipe
Ingredients
- 200 g Chantenay Carrots 1⅓ Cup
- 250 ml Vegetable Stock 1 Cup
- 50 g Butter 3 tablespoon + 1 teaspoon
- 1 tablespoon Dark Brown Sugar
- 1 Sprig Fresh thyme
- 1 teaspoon Cooking Oil
Instructions
- Trim the stalk ends off the carrots to tidy them up a little.
- Toss the carrots in the cooking oil.
- Heat a small frying pan (24cm or 10") over a high heat. When the pan is hot, add the carrots and saute for 3-4 minutes until they begin to colour up. You do not want to sear them, just saute until the colour begins to change.
- Throw in the butter and thyme.
- When the butter begins to foam, pour in the vegetable stock and add the dark brown sugar, then mix well.
- Cut a round of baking parchment and cut a small hole (1cm or ½") in the middle (cartouche).
- Cover the carrots and cook for 15 minutes over a medium-low heat.