• 400g Baby Carrots, halved lengthways
  • 1 Large Orange, half slice and half for juicing
  • 30g Kerrygold Salted Butter
  • Handful of Fresh Thyme
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper


  1. In a large non stick frying pan add the carrots as a single layer and pour over enough water, just before the level of the carrots.
  2. Slice half the orange and add the slices to the pan and juice the other half. Add the butter and thyme before placing over a medium heat.
  3. Bring to a simmer and cook until the water has evaporated, this should take around 10 minutes.
  4. With only butter left behind, caramelize the carrots gently over 3-4 mins. Serve along side your favourite sunday lunch.

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