Glazed Chantenay Carrots Recipe

Brown sugar and butter glazed Chantenay baby carrots with fresh thyme.

Glazed Chantenay Carrots Recipe

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.

Course Side Dish

Cuisine European

Diet Vegetarian

Keyword brown sugar chantenay carrots, buttered chantenay carrots, chantenay carrots with thyme, glazed chantenay carrots

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 263kcal

Author Brian Jones

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.

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