Whether you're in search of a vegetarian addition to your Holiday table or a quick and easy weeknight dinner option, our glazed carrots recipe elevates the natural sweetness of this humble vegetable with just a handful of everyday pantry staples.
Vegetarian friendly, Midweek meals, Sides and Salads
3 cups / 320 gr sweet carrots, peeled and cut into quarters lengthwise
1 cup / 220 ml carrot juice
2 tbsp dark brown sugar
4 tbsp unsalted butter
2 tsp kosher salt
2 tsp lemon juice
2 tsp finely chopped parsley
In a Chef Pan, mix the carrot juice, sugar, butter and salt, and bring to the boil.
Add the peeled and quartered carrots, and cook them on medium-low heat until they are tender and most of the liquid has evaporated.
Towards the end, make sure to gently swirl the pan to ensure a nice, even glazing.
Finish with fresh lemon juice and chopped parsley and bring to the table, for a stovetop to table presentation!