Glazed carrots with orange and whisky

Glazed carrots with orange and whisky


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This makes a richly different way of preparing and serving the highly adaptable carrot.

Lynn Cole

Serves: 4 

  • 12–16 baby carrots, scraped and washed
  • 1 tablespoon brown sugar
  • 30 g butter
  • Finely grated rind and strained juice of 1 orange
  • 1 tablespoon whiskey
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, to garnish

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Put the baby carrots in a saucepan and add just enough water to cover. (If using larger carrots, cut them into finger-sized sticks.) Add the brown sugar, butter, orange rind and juice and bring to the boil. Boil rapidly for 12–15 minutes, or until the carrots are cooked and glazed with the juices (which should have reduced in volume and become syrupy).
  2. Stir in the whiskey and season to taste with salt and pepper. Garnish the glazed carrots with chopped parsley, if desired, and serve immediately.

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