Search

Hairy Bikers' glazed carrots

(25 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Glazed carrots
Glazed carrots
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The Hairy Biker's glazed carrots are our favourite side dish for our Sunday roast dinner, or just as a good way to cook veggies for the children's mid-week dinner - no one can turn down the sticky honey glaze even if it is covering a carrot! Give your veggies a bit of extra time and attention by marinading them in this sticky sugary glaze and the honey will give you so much depth of flavour. Glazed carrots are always a winner but especially with the Hairy Biker's special secret - caraway seeds! Delicious.

Ingredients

  • 1kg baby carrots or 8 medium carrots
  • 2 bay leaves
  • 1½ tsp caraway seeds
  • 50g butter (or dairy-free spread)
  • 1 dsrtsp runny honey (optional)
  • A handful of freshly chopped parsley
  • Sea salt and black pepper

The Bikers say: 'If you don't have a steamer, boil the carrots for the same amount of time.'

Method

  1. Wash and peel the carrots. Baby carrots can be left whole but if using larger ones, cut them into batons about 5mm thick. Place the carrots and the bay leaves in a steamer basket and steam for 5–7 minutes until softened.
  2. Meanwhile put the caraway seeds in a dry pan and dry fry them for about a minute over a low to medium heat. Remove from the heat and allow to cool. Place the seeds in a pestle and mortar and grind them to a rough powder. Melt the butter and honey, if using, in a pan and add the ground caraway seeds and carrots. Toss the carrots in the honey and caraway butter, add seasoning to taste and cook for a couple of minutes over a medium heat. Mix in the freshly chopped parsley and serve.
This recipe is taken from The Hairy Bikers’ 12 Days of Christmas, which is published by Weidenfeld & Nicolson, £20.00.

Your rating

Average rating

  • 3
(25 ratings)

Your comments

comments powered by Disqus

FREE Newsletter