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.
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.
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.
Brown sugar and butter glazed Chantenay carrots are the perfect simple but tasty side dish to add to your Sunday lunch but are fancy enough to grace any Christmas or Thanksgiving dinner.
- 200g (1⅓ Cup) Chentenay Carrots
- 250ml (1 Cup) Vegetable Stock
- 50g (3 Tbsp + 1 Tsp) Butter
- 1 Tbsp Dark Brown Sugar
- 1 Sprig Fresh thyme
- 1 Tsp Cooking Oil
- Trim the stalk end off the carrots to tidy them up a little.
- Toss the carrots in the cooking oil.
- Heat a small frying pan (24cm) 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 and mix well.
- Cut a round of baking parchment and cut a small hole (1cm or ½") in the middle.
- Cover the carrots and cook for 15 minutes.
Amount Per Serving: Calories: 263Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 54mgSodium: 573mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 1g
Calorific details are provided by a third-party application and are to be used as indicative figures only.