Glazed Chantenay Carrots with Butter and Brown Sugar

Glazed Chantenay carrots are quick & really easy to cook, naturally very sweet I cook them in a little brown sugar & 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 60’s 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 thin 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.

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. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 24cm or 10″ frying pan.
• Weighing scales and or measuring cups and spoons.
• Baking parchment.
• Small paring knife to clean the tops of the carrots, optional.