Glazed Chantenay Carrots
glazed chantey carrots

Glazed Chantenay Carrots

Total time: 25 minutes
Servings: 2
glazed chantey carrots

These delicious little carrots are great eaten raw, boiled, or roasted but I like them glazed in butter and brown sugar.

glazed chantey carrots

Glazed Chantenay Carrots

Delicious baby carrots glazed with butter and brown sugar.
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Course: Side Dish
Cuisine: ๐Ÿ‡ซ๐Ÿ‡ท French
Keyword: carrots, sides
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
Calories: 261kcal
Author: Richard


  • 200 g Chantenay Carrots
  • 250 ml Vegetable Stock
  • 50 g Butter
  • 1 Tbsp Dark Brown Sugar
  • 1 Sprig Fresh thyme
  • 1 Tsp Cooking Oil


  • Trim the stalk end off the carrots to tidy them up a little.
  • Toss the carrots in the cooking oil.
  • Heat a small frying pan (24cm) over a high heat.
  • When the pan is hot add the carrots and saute for 3-4 minutes until they begin to colour up. You do not want to sear them, just saute until the colour begins to change.
  • Throw in the butter and thyme.
  • When the butter begins to foam pour in the vegetable stock and add the dark brown sugar and mix well.
  • Cover the carrots and cook for 15 minutes.


Calories: 261kcal | Carbohydrates: 16g | Protein: 1g | Fat: 22g | Saturated Fat: 13g | Fiber: 3g | Sugar: 12g

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