This glazed carrot recipe is a delicious vegetarian side dish from Paul Heathcote. It uses a very simple cooking method, but when coupled with the remarkable flavours of tarragon and garlic, the results are wonderful, and the carrots make a wonderful side dish for any Sunday roast dinner
Start by preparing the carrots. Top, tail and peel them
Place all the ingredients in a pan, cover with just enough water and cook until just firm continuing to add enough water to keep the carrots covered.
When almost cooked remove carrots from the water, boil the liquid and reduce by two thirds
Once reduced, place the carrots back in the liquid to glaze and re-heat
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