Carrots with Sweet Chilli Glaze
Sweeten up your side dish with these Carrots with Sweet Chilli Glaze. Sticky, zesty, and perfect for a roast, they're a total crowd-pleaser.
Ingredients
- 500 grams baby carrots
- 20 grams butter
- 2 sprigs fresh thyme
- 1/4 cup white wine
- 1/2 cup chicken stock
- 2 tablespoons olive oil
- 1/4 cup sweet chilli sauce
- 500 grams baby carrots
- 20 grams butter
- 2 sprigs fresh thyme
- 1/4 cup white wine
- 1/2 cup chicken stock
- 2 tablespoons olive oil
- 1/4 cup sweet chilli sauce
- Step 1 of 4Trim the baby carrots of excess greenery and peel or scrape off the skins.
- Step 2 of 4Heat the butter and oil in a heavy frypan and add the carrots and fresh thyme sprigs.
- Step 3 of 4Toss over a medium heat for 5-6 minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
- Step 4 of 4Add the sweet chilli sauce and toss until the carrots are sticky and glazed.
Method
- Step 1 of 4Trim the baby carrots of excess greenery and peel or scrape off the skins.
- Step 2 of 4Heat the butter and oil in a heavy frypan and add the carrots and fresh thyme sprigs.
- Step 3 of 4Toss over a medium heat for 5-6 minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
- Step 4 of 4Add the sweet chilli sauce and toss until the carrots are sticky and glazed.
Method
- Step 1 of 4Trim the baby carrots of excess greenery and peel or scrape off the skins.
- Step 2 of 4Heat the butter and oil in a heavy frypan and add the carrots and fresh thyme sprigs.
- Step 3 of 4Toss over a medium heat for 5-6 minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
- Step 4 of 4Add the sweet chilli sauce and toss until the carrots are sticky and glazed.