Add a grating of fresh nutmeg just before serving for extra depth of flavour
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 230 |
| Fat | 14.3g |
| Saturates | 5.1g |
| Protein | 2.2g |
| Carbs | 25.6g |
| Sugars | 18.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a large non-stick pan placed over a medium heat, add the carrots, stock, 2 tablespoons of sugar and salt. Cover and bring to a boil. Lower the heat to a gentle simmer and cook until the carrots are almost tender and the liquid has evaporated by half, approx. 5 minutes.
Stir in 2 tbsp of butter and remaining sugar and cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden. Remove from the heat and squeeze in the lemon juice.
Remove the carrots, but allow the caramel to remain in the pan.
Add the pecan nuts and the rest of the butter. Toss until caramelised and toasted. Add in a splash of water, if necessary.
Serve the carrots and pecan nuts with a sprinkle of thyme.
