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Glazed baby carrots

  • 0:10 Prep
  • 0:15 Cook
  • 6 Servings


  • 250ml (1 cup) cold water
  • 40g butter, chopped
  • 1 teaspoon white sugar
  • 1 small fresh tarragon sprig
  • 2 bunches baby (Dutch) carrots, peeled


  • 1
    Place the water, butter, sugar and tarragon in a large saucepan. Arrange carrots in a single layer in the pan. Season. Place saucepan over low heat.
  • 2
    Cover and cook for 5 minutes or until carrots are just tender. Uncover and increase heat to medium-high. Cook for 5-7 minutes or until liquid has almost evaporated and carrots are lightly caramelised. Gently shake the pan to coat the carrots in glaze.

Source: taste.com.au


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