Honey Glazed Carrots

Honey Glazed Carrots

This is my version of Vichy-style carrots. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so can be made well in advance. Just popped in a pan until warmed through.
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Course Side Dish

Ingredients
  

  • 450 g baby carrots halves
  • 25 g butter
  • 2 tbsp honey
  • 1 garlic clove
  • 1 sprig rosemary
  • 300 ml vegetable stock or water
  • Salt and freshly ground black pepper

Instructions
 

  • Place the carrots in a single layer in a wide saucepan with the butter, honey, garlic clove, rosemary and enough stock or water to just cover the carrots. Season to taste.
  • Cover with a cartouche or a lid and bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
  • Remove from the heat and set aside to keep warm until needed. Alternatively, set aside to cool and keep refrigerated for 2 days in a tight container.