Vegetables don’t need to be boring! Jazz up your carrots with this boozy recipe full of flavour – the sweetness of honey, fruitiness of the sauce and the buttery texture is a real complementary combo that will make this a side dish to remember.
- 600g chantenay carrots
- 125g salted butter
- 100ml spiced honey rum
- 6 sprigs of thyme
- 2 tbsp cranberry, port and orange sauce
- 1 tbsp honey
- Sea salt flakes
- 350g turkey gravy with madeira and sage (optional)
In a large pan, melt your butter and add in the whole carrots. Cook for 10-12 mins to caramelise the carrots and until the butter starts to brown. Then add in the rum, cranberry sauce and honey.
Reduce the heat to a medium simmer and glaze the carrots in the sauce by turning regularly. James loves adding in gravy so that the carrots absorb buckets of flavour. If you’d like to give this a go, simply pan cook to create a sticky and sweet umami glaze.
Serve with fresh thyme sprinkled on top and a good pinch of sea salt to season.