Jamie Olivers Glazed Carrots

There’s something almost nostalgic about carrots when they’re done like this—soft and sweet with just a hint of bitterness around the edges from the caramel. Jamie Olivers Glazed Carrots aren’t just a side dish. They’re like a memory, warm and citrusy, slipping in that familiar buttery comfort. I made them last Christmas—not even for the big meal, just a quiet one with family on a Thursday. The scent of thyme hit first, sharp and green. Then garlic, sweetened by the heat. And the clementine—bright enough to feel like sunlight. (inspired by Jamie Oliver)

Ingredients You’ll Need:

• Half a small onion, finely chopped—but don’t stress about it.
• About 150g (5.3 oz) vacuum-packed beetroot, diced. Not the vinegar stuff. Trust me.
• A splash (1/2 tbsp) olive oil
• 50g (1/4 cup) Arborio rice—gotta be this kind. Regular rice won’t give you the creamy magic.
• A generous 1/2 cup (110g) chopped tomatoes—tinned or fresh, whatever you’ve got.

How I Made Jamie Olivers Glazed Carrots

1. Started by scrubbing the carrots. Peeled them, trimmed the green tops down to stubs. Just enough to say, “Hey, these came from somewhere.”
2. In a big pan, I dropped in the butter. Watched it melt, slow and golden. Added the fat too, because why not? It’s not a Tuesday salad. This is celebration food. Garlic cloves went in—crushed under the side of a knife, tossed in with their skins still clinging. They sizzled, and I swear the smell alone made me hungry.
3. Thyme followed, stripped messily from the stems. No need for precision here. You just want it scattered.
4. Juiced the clementines right into the bubbling mix. A splash of water. Then the honey—ran thick and sticky across the pan. Stirred it all till it shimmered.
5. Carrots in, laid out like little logs in a syrupy bath. Salt, pepper, a few shakes. Put the lid on. Turned the heat down. Let them soften. You’ll know when they’re ready—they give when you poke them, but don’t collapse.
6. Took the lid off. Cranked the heat up a bit. Let it all reduce. I flipped them gently, again and again, till they glistened. They caught the light. Edges browned. The glaze turned tacky and smelled faintly smoky, sweet. It clung to the pan. That’s when I knew.
7. I served them straight from the skillet. Couldn’t wait.

Why I Love This Recipe

They weren’t the star of the table. Not loud. But they were the first to vanish. People kept spearing “just one more” while talking about something else. That’s the kind of recipe this is. Subtle, clever. It sneaks up on you.

Recipe Tips

• If you can’t find Arborio, look for Carnaroli. Long grain? Forget it.
• Use broth instead of water if you’ve got it. Adds depth. Think umami.
• Parmesan at the end, Sure. Also cream cheese works. Or nothing.
• Fresh beetroot, Roast it, dice it, throw it in. Totally worth it.
• Don’t wear white. Seriously. Beetroot laughs in the face of bleach.

How To Store This Jamie Glazed Carrots

• Room Temp: Keep them out for maybe two hours. After that, into the fridge they go.
• Fridge: Seal them up. They’ll hold for three days, maybe four. Reheat gently.
• Freezer: Honestly, no. They go soggy and sad.

Reheating:

• Oven: Sure—cover them in foil, 350°F, around 15 minutes.
• Microwave: If you must. One minute, stir, another minute.
• Stovetop: My pick. Bit of butter, medium heat, let them come back to life.

Let’s Answer a Few Questions! (FAQs)

Could I just roast them in the oven from the start?
Yeah, you could. Do the glaze in a pan first, then toss everything into a hot oven.

What about the air fryer?
Works surprisingly well. 400°F, 10-15 minutes. Shake them once.

How do I know when they’re done?
They’ll look a bit burnt—but in a good way. Sticky. Shiny. You’ll smell it before you see it.

What if the glaze’s too thin?
No drama. Just cook it longer, without the lid, till it clings.

Nutrition Facts (per serving)

• Calories: 115
• Carbs: 15.6g
• Protein:1.2g Fat: 5.9g
• Sugar: 13.9g
• Fiber: 5.2g
• Sodium: 0.4g

Try More Recipe:

• Jamie Oliver Freeze Ahead Roast Potatoes
• Jamie Oliver French Bread
• Jamie Oliver Cheese And Potato Pie