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.
- 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
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.
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.
Top tip for making Hairy Bikers’ glazed carrots
The Bikers say: 'If you don't have a steamer, boil the carrots for the same amount of time.'