Garlic & thyme glazed carrots

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• flubbles1982

  23 March 2009

  flubbles1982 rated and commented on this recipe

  

  This is really delicious, I just used normal carrots and cut them into batons. I boiled the carrots before people arrived for dinner and then when they arrived I just increased the heat until it made a sauce. Lovely.

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• Soph

  27 July 2009

  Soph rated and commented on this recipe

  

  delicious!

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• Alison

  03 February 2010

  Alison rated this recipe

  

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• westy

  25 April 2010

  westy rated and commented on this recipe

  

  Really nice recipe. Added a sprinkle of cumin seeds with the thyme for a subtle flavour

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• HelenMacbeth

  22 November 2010

  HelenMacbeth rated and commented on this recipe

  

  This was really nice, will be making it again!

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• chelle

  05 December 2010

  chelle rated and commented on this recipe

  

  Really nice and made a change from regular carrots....will be doing Xmas day i think

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• SamWhyte

  26 December 2010

  SamWhyte rated and commented on this recipe

  

  Used a couple of garlic cloves. These were really delicious. Couldn't fault them. I've never been complimented on something a meagre as carrots before!

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• JKT_x

  23 November 2011

  JKT_x rated and commented on this recipe

  

  I'm not really a fan of carrots normally but like this they were soooo nice :) will definitely be making them again.

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• Hilary S.

  14 October 2012

  Hilary S. rated and commented on this recipe

  

  All-time favourite carrot recipe - everybody loves them! And they are a gift for the cook because you can either get them to the point where the carrots are cooked and then reduce the liquid when you're ready to serve or cook right to the end of the recipe and then re-heat in the microwave. 5 stars are not enough!

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Ingredients

• 1 garlic clove , crushed
• butter
• 2 sprigs thyme leaves
• 750g small chantenay carrots
• light chicken stock

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 1 garlic clove , crushed
• butter
• 2 sprigs thyme leaves
• 750g small chantenay carrots
• light chicken stock

Per serving

78 kcalories, protein 2.3g, carbohydrate 7.9g, fat 4.3 g, saturated fat 2.2g, fibre 3.1g, salt 0.36 g

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