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Buttery carrots


Serves: 12
timePrep time: 15 mins
timeTotal time:
Buttery carrots
Recipe photograph by Maja Smend

Serves: 12
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
115Kcal
Fat
9gr
Saturates
5gr
Carbs
8gr
Fibre
2gr
Protein
1gr

Rosemary Shrager

Rosemary Shrager

Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager

Rosemary Shrager

Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes

Ingredients

  • 3 x 450g packs sweet spear carrots
  • 100g butter
  • 2 tbsp olive oil
  • 2 tbsp caster sugar
  • 1 tbsp thyme leaves

Step by step

Get ahead
Prepare to the end of step 1 the day before; chill.
  1. Peel the carrots and slice lengthways. Boil them in a large pan of salted water for 3-4 minutes until tender.
  2. Melt the butter with the oil, sugar and some seasoning until sizzling. Toss over the heat with the carrots and thyme leaves.

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