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Sweet glazed carrots
35 minutes
8
Steps
- Trim most of the leafy green stalks off the carrots, then peel them.
- Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
- Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast.
- Tip
Originally published at Jamieoliver.com. Reproduced for personal collection.
