Glazed Carrots with Thyme
These carrots are a good accompaniment to roast beef, pork, lamb, or poultry.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together
Five Ingredients or LessYes
Taste and Textureherby, savory, sweet
Type of Dishvegetable
- 1lb (450g) carrots, thinly sliced
- Grated zest of 1 orange
- ¼ cup fresh orange juice
- 1½ tbsp butter
- 1 tbsp brown sugar
- 1 garlic clove, crushed and peeled
- Salt and freshly ground black pepper
- ½ tsp chopped thyme
Complete through the end of step 2 several hours in advance, then finish cooking just before serving.
Place the carrots, orange zest and juice, butter, sugar, and garlic in a small saucepan, and season with salt and pepper. Add enough cold water to barely cover the carrots.
Bring to a boil, then cover and cook over a medium-high heat for 8–10 minutes, or until the carrots are just tender.
Remove the cover and boil until all the liquid has evaporated and the carrots are glazed and golden at the edges, shaking the pan occasionally to prevent sticking. Just before serving, sprinkle in the thyme leaves.
2008 Dorling Kindersley