Carrots with Sweet Chilli Glaze

bowl Serves 6


  • 2 bunches (400-500g) Baby Carrots
  • 20g Butter
  • 2 Tbsp Olive Oil
  • 2 sprigs fresh Thyme
  • ¼ cup White Wine
  • ½ cup Chicken Stock
  • ¼ cup Sweet Chilli Sauce
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  • Trim the baby carrots of excess greenery and peel or scrape off the skins.

  • Heat the butter and oil in a heavy frypan and add the carrots and fresh thyme sprigs.

  • Toss over a medium heat for 5-6 minutes, then add the wine and stock and simmer until the carrots are tender and coloured.

  • Add the sweet chilli sauce and toss until the carrots are sticky and glazed.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

By Food Magazine

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