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Honey Glazed Carrots


1 Tb Vegetable oil
1kg carrots, cut into 2cm lengths, cut in half lenghtwise if the carrot is very thick.
2 Tb red wine vinegar
1 C chicken stock or water
1/2 C honey
Salt and pepper
2 Tb butter


In a large pan heat oil over a medium heat and cook carrots for 2 minutes, until they begin to brown.

Add stock, honey, vinegar and season with salt and pepper. Bring to a boil, reduce to a simmer and cook until crisp/tender, approximately 10 minutes. 

Uncover and cook until carrots are tender and liquid is syrupy (approx 7-9 minutes).

Remover pan from heat and
add butter. Season with salt and pepper.