Orange and Thyme Glazed Carrots

Ingredients

• 6 medium Carrots, peeled and sliced into chunky pieces on the diagonal
• 2 tbsp Butter or olive oil
• 120 ml (½ cup) Orange juice, from about 1 large orange
• 1 tsp Orange zest, finely grated
• 2 tsp Fresh thyme, leaves picked
• 1 tsp Honey or maple syrup
• 120 ml (½ cup) Water
• Salt and black pepper

You’ll need: Wide frying pan or sauté pan with a lid

Method

1. 1

   Start the carrots. Melt the butter in a wide frying pan or sauté pan over medium heat. Add the carrots and a good pinch of salt and cook for 3 minutes, turning once or twice.

2. 2

   Add the liquid. Pour in the orange juice and water, then add the thyme and honey. Bring to a simmer, cover and cook for 8 to 10 minutes, until the carrots are just tender when pierced.

3. 3

   Reduce to a glaze. Remove the lid and turn the heat up to medium-high. Cook for 4 to 6 minutes, stirring often, until the liquid has reduced to a sticky glaze that coats the carrots.

4. 4

   Finish. Stir in the orange zest, taste and season with salt and pepper. Serve warm.