Sides – Glazed Carrots

Sometimes the simplest things are the best and these glazed carrots finished with some tangy caraway seeds are just the thing.

PREP: 15 min

COOK: 10min



  • 4 Carrots (cut into batons)
  • 400ml Cold Water
  • 80g Unsalted Butter
  • Sea Salt
  • Black Pepper
  • 2 tbsp Organic Honey
  • 1 tbsp Caraway Seeds (Toasted)


  1. Cover the carrots with cold water and add a good knob of butter, 2 tablespoons of honey and salt and pepper.
  2. Bring to the boil and simmer for 5 to 7 minutes until the carrots are slightly under-cooked.
  3. Remove the carrots and allow to cool.
  4. Reduce the cooking liquor until it is syrupy and turn off until you are ready to serve.
  5. Place the carrots back into the syrup and reheat quickly.
  6. Finish by adding the toasted caraway seeds on top of the carrots.


Getting Ahead

  • Cut and cook the carrots and store in the fridge until required (up to 2 days in advance).

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