Carrots with Sweet Chilli Glaze

Ingredients
- 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
Method
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Trim the baby carrots of excess greenery and peel or scrape off the skins.
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Heat the butter and oil in a heavy frypan and add the carrots and fresh thyme sprigs.
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Toss over a medium heat for 5-6 minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
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Add the sweet chilli sauce and toss until the carrots are sticky and glazed.
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Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.
By Food Magazine