Orange and thyme glazed carrots recipe
These luxuriously sticky, fragrant carrots are a great way of livening up a traditional Christmas roast or to spice up leftovers and add a great splash of colour to any festive spread.
Ingredients
- 400 g Chantenay or baby carrots
- 2 tsp cumin seeds
- 2 tbsp low-sugar thin cut orange marmalade
- 1 tsp soy sauce
- 4 stalks thyme, leaves picked
- 1 pinch salt and black pepper, to taste
- 14.1 oz Chantenay or baby carrots
- 2 tsp cumin seeds
- 2 tbsp low-sugar thin cut orange marmalade
- 1 tsp soy sauce
- 4 stalks thyme, leaves picked
- 1 pinch salt and black pepper, to taste
- 14.1 oz Chantenay or baby carrots
- 2 tsp cumin seeds
- 2 tbsp low-sugar thin cut orange marmalade
- 1 tsp soy sauce
- 4 stalks thyme, leaves picked
- 1 pinch salt and black pepper, to taste
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Boil or steam the carrots until tender.
- Heat a frying pan and dry fry the cumin seeds for a moment or two until they become fragrant. Stir in the thin cut orange marmalade, soy sauce and 1 tablespoon of water until the marmalade has melted into a glaze.
- Drain the carrots and toss them in the glaze until they look glossy.
- Sprinkle over the thyme leaves and season. Continue to toss until everything is well coated, then pour into a serving dish.
This recipe was devised by Alison Clarkson for Streamline Jams
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