Candied carrots

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
1 bunch young carrots, with tops
60ml extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tbsps unsalted butter
1 orange, zested and halved
1 tbsp brown granulated sugar
1 tsp ground cumin
1 tsp ground cinnamon
1) Preheat the oven to 180C/Gas4.

2) Cut off all but 2-cm of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

3) In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown granulated sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.

4) Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

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