Ingredients

  • 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
255d3167-90ae-49a3-9bc9-09d79077b025

Directions

  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.

explore our

Similar Recipes

Caramelised orange pancakes with maple & cinnamon butter

Carefully segment 3 large oranges by cutting away the peel and pith,...

Serves 4

Summer Chicken Casserole

Preheat the oven to 350°F/Gas 4. Place a casserole dish o...

Serves 4
Main courses

Kerrygold Grilled Lamb Chops with Harissa Butter

...

Serves 4
Main courses

Stuffed Turkey Crown with Cranberry Butter

...

Serves 8-19

Spaghetti with Kale Pesto

1. Bring two saucepans of water up to a boil with a pinch of sea salt...

Serves 4
Baking

Kerrygold Shortbread Easter Egg Biscuits

1. Preheat the oven to 180C/160C Fan/Gas Mark 4 2. Rub butter and sug...

Serves 18

Blueberry and Banana Muffins

Preheat the oven to 200C/ 180C Fan/ Gas 5. Line a 12 hole muffin tin...

Serves 12
see more