Garlic & Thyme Glazed Carrots
This recipe for caramelized chantenay carrots will elevate your side dish game with its rich flavors and vibrant colors. The combination of thyme, garlic, and butter infuses the carrots with a savory aroma that will tantalize your taste buds. With a golden brown caramelized exterior and a tender interior, these carrots are a delightful addition to any meal. Enjoy the process of simmering, cooling, and frying as you transform simple ingredients into a dish that is both visually appealing and delicious.
— Constant Cookbook
Ingredients
- 1 garlic clove , crushed
- butter
- 2 sprigs thyme leaves
- 750g small chantenay carrots
- light chicken stock
Instructions
- Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
- In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.
Yield
Serves 6
Nutrition
- Calories: 63 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.1 milligram of sodium
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