Jamie Oliver Glazed Carrots are made with small carrots, unsalted butter, fresh thyme, garlic, clementines, and runny honey or soft brown sugar. This easy Glazed Carrots recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 4 people.
This Jamie Oliver Glazed Carrots Recipe is from Jamie’s Cracking Christmas Cookbook.
More Jamie Olivers Recipe:
- Jamie Oliver Curried Chickpeas
- Jamie Oliver Potato Wedges Recipe
- Jamie Oliver Red Pepper Pasta Sauce
𧥠Why You’ll Love This Glazed Carrots Recipe:
- Great Taste: The mix of thyme, garlic, and clementine makes these carrots taste very special. Itâs a delicious way to enjoy carrots.
- Looks Lovely: Heirloom carrots come in different colors. They make your meal look very pretty.
- Simple but Fancy: You only need a few simple things to make these carrots, but they taste like something from a fancy restaurant.
- Goes with Everything: You can serve these carrots with many different main dishes. They are perfect with roast meat or even vegetarian meals.
- Easy and Quick: You can make this dish in about 30 minutes. Itâs easy enough for a quick dinner but nice enough for a party.
đ„ Jamie Olivers Glazed Carrots Ingredients
- 2.2 lbs (1 kg) small carrots, heirloom preferred
- 1.8 oz (50 g) unsalted butter
- 1 tablespoon dripping or goose fat (optional)
- 6 cloves garlic
- œ bunch (about 10 g) fresh thyme
- Juice of 2 clementines
- 2 tablespoons runny honey or soft brown sugar
- Sea salt, to taste
- Black pepper, to taste
đ„ How To Make Jamie Olivers Glazed Carrots
- Prepare the Carrots: First, trim off most of the leafy green stalks from the carrots. Then, peel the carrots to clean them and get them ready for cooking.
- Melt the Fats: Place a large frying pan on the stove over medium heat. Add the unsalted butter and, if you like, the dripping or goose fat. Let them melt together, mixing as they heat.
- Add Garlic and Thyme: While the fats are melting, take the garlic cloves and crush them with the flat side of your knife. You don’t need to peel them. Once crushed, add them to the melting butter and fat. Cook for about 1 minute, then pick the thyme leaves off their stems and sprinkle them into the pan.
- Cook with Clementines and Sweeteners: Squeeze the juice from the clementines directly into the pan. Add your choice of honey or brown sugar and a splash of water to help create a glaze as the carrots cook.
- Simmer the Carrots: Lay the carrots in a single layer in the pan. Sprinkle some sea salt and black pepper over them to season. Gently shake the pan to coat the carrots in the glaze. Cover the pan, reduce the heat to medium-low, and let the carrots cook for 15 to 20 minutes, or until they are tender.
- Caramelize the Carrots: After the carrots are tender, remove the lid from the pan. Continue to cook for about 5 more minutes, allowing the glaze to reduce. Turn the carrots often in the pan so they become sticky and caramelized all over.
- Serve the Dish: Once the carrots are nicely caramelized, they are ready to be served. You can serve them immediately or reheat them if you’re not eating right away.
đ Recipe Tips:
- Pick Good Carrots: Use small and young carrots. They are sweeter and cook better. Heirloom carrots are the best because they look nice and taste great.
- Watch the Heat: Keep the stove on medium-low when you cook the carrots. This helps cook them well without burning the sweet coating.
- Check the Sweetness: Taste the sauce before you put the carrots in. Add more honey or sugar if you like it sweeter.
- Turn the Carrots Often: When making the carrots sticky and brown, turn them a lot. This makes sure they cook evenly and donât burn.
- How to Serve: These carrots are best when they are warm. If you have to heat them up again, use a little butter to keep them tasty.
đ What To Serve With Glazed Carrots?
Glazed Carrots pairs well with roasted chicken, grilled steak, pork chops, or salmon. It can also be served alongside mashed potatoes, green beans, roasted Brussels sprouts, or a fresh garden salad for a delicious meal.
đ How To Store Leftovers Glazed Carrots?
- Refrigerate: Store the glazed carrots in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: It is not recommended to freeze glazed carrots as they may become mushy upon thawing.
đ„” How To Reheat Leftovers Glazed Carrots?
- In The Oven: Preheat the oven to 350°F (175°C). Spread the carrots on a baking sheet and cover with foil. Heat for about 10-15 minutes or until heated through.
- In The Microwave: Place the carrots in a microwave-safe dish and cover. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
- On the Stove: Reheat the carrots in a skillet over medium heat. Add a splash of water or extra butter to refresh the glaze, stirring occasionally until heated through.
FAQ’S:
Can I Cook These Glazed Carrots In An Oven?
Yes, after preparing the glaze on the stove, you can transfer the carrots to an oven-safe dish and roast at 375°F (190°C) for about 20-25 minutes or until tender.
Can I Cook These Glazed Carrots In Air Fryer?
Yes, air fry them at 400°F for 10-15 minutes. Shake them halfway through.
How Do I Know When The Carrots Are Perfectly Caramelized?
The carrots should have a deep golden-brown color with a slightly sticky and glossy coating.
What Should I Do If My Glaze Is Too Runny?
If the glaze hasnât reduced enough by the end of cooking, remove the carrots and let the sauce simmer a few minutes more until it thickens.
More Jamie Olivers Recipe:
- Jamie Oliver Freeze Ahead Roast Potatoes
- Jamie Oliver French Bread
- Jamie Oliver Cheese And Potato Pie
Jamie Olivers Glazed Carrots Nutrition Fact:
- Calories: 115 kcal
- Fat: 5.9 g
- Saturated Fat: 3.2 g
- Sugars: 13.9 g
- Salt: 0.4 g
- Protein: 1.2 g
- Carbohydrates: 15.6 g
- Fibre: 5.2 g
Jamie Olivers Glazed Carrots
Description
Jamie Oliver Glazed Carrots are made with small carrots, unsalted butter, fresh thyme, garlic, clementines, and runny honey or soft brown sugar. This easy Glazed Carrots recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Carrots:Â First, trim off most of the leafy green stalks from the carrots. Then, peel the carrots to clean them and get them ready for cooking.
- Melt the Fats:Â Place a large frying pan on the stove over medium heat. Add the unsalted butter and, if you like, the dripping or goose fat. Let them melt together, mixing as they heat.
- Add Garlic and Thyme:Â While the fats are melting, take the garlic cloves and crush them with the flat side of your knife. You donât need to peel them. Once crushed, add them to the melting butter and fat. Cook for about 1 minute, then pick the thyme leaves off their stems and sprinkle them into the pan.
- Cook with Clementines and Sweeteners:Â Squeeze the juice from the clementines directly into the pan. Add your choice of honey or brown sugar and a splash of water to help create a glaze as the carrots cook.
- Simmer the Carrots:Â Lay the carrots in a single layer in the pan. Sprinkle some sea salt and black pepper over them to season. Gently shake the pan to coat the carrots in the glaze. Cover the pan, reduce the heat to medium-low, and let the carrots cook for 15 to 20 minutes, or until they are tender.
- Caramelize the Carrots:Â After the carrots are tender, remove the lid from the pan. Continue to cook for about 5 more minutes, allowing the glaze to reduce. Turn the carrots often in the pan so they become sticky and caramelized all over.
- Serve the Dish:Â Once the carrots are nicely caramelized, they are ready to be served. You can serve them immediately or reheat them if youâre not eating right away.
Notes
- Pick Good Carrots:Â Use small and young carrots. They are sweeter and cook better. Heirloom carrots are the best because they look nice and taste great.
- Watch the Heat:Â Keep the stove on medium-low when you cook the carrots. This helps cook them well without burning the sweet coating.
- Check the Sweetness:Â Taste the sauce before you put the carrots in. Add more honey or sugar if you like it sweeter.
- Turn the Carrots Often:Â When making the carrots sticky and brown, turn them a lot. This makes sure they cook evenly and donât burn.
- How to Serve:Â These carrots are best when they are warm. If you have to heat them up again, use a little butter to keep them tasty.
Jamie Olivers Glazed Carrots