Carrots with Sweet Chilli Glaze
- 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
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