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Christmas glazed Rosaly carrots with thyme

Christmas glazed Rosaly carrots with thyme


750g Rosaly carrots, peeled and sliced into thick diagonal chunks
140g unsalted butter
2 tsp caster sugar
4 thyme sprigs, leaves only


  1. Put the carrots and butter in a wide-bottomed pan over a low heat, sprinkle over the sugar and some salt and pepper. Make sure the carrots form a single layer on the bottom of the pan.
  2. Cover and cook for 30 minutes, shaking the pan from time to time to ensure even cooking. Add the thyme leaves and cook uncovered for a further 5 minutes until tender and glazed.

Serves: 6