Sweet glazed carrots

“These beautifully glazed carrots make the perfect side to any roast dinner. ”

Ingredients

• 1 kg small carrots , heirloom if you can get them
• 50 g unsalted butter
• 1 tablespoon dripping or goose fat , (optional)
• 6 cloves of garlic
• ½ a bunch of fresh thyme
• 2 clementines
• 2 tablespoons runny honey or soft brown sugar

Method

1. Trim most of the leafy green stalks off the carrots, then peel them.
2. Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
3. Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
4. Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
5. Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.

Source: Jamie Oliver