Honey and ginger-glazed carrots
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Honey and ginger-glazed carrots
Give your carrots a makeover with a honey and ginger glaze
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
103Kcal
Fat
6gr
Saturates
3gr
Carbs
10gr
Sugars
7gr
Fibre
4gr
Protein
2gr
Salt
0.3gr
Jason Atherton
Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Jason Atherton
Sheffield-born Jason ran away from home at 16 to become a chef. He now owns seven restaurants in London, including the Michelin-starred Pollen Street Social, and more in New York, Dubai, Shanghai, Hong Kong, the Philippines and Doha. Pollen Street: The Cookbook is out now (Absolute, £50).
See more of Jason Atherton’s recipes
Ingredients
- 1 whole garlic bulb
- 150g root ginger
- 750g baby Chantenay carrots, or mixed colour carrots, stalks trimmed
- ½ x 20g pack thyme
- 2 tsp olive oil
- 40g butter
- 100ml vegetable stock - use gluten-free if required
- 1-2 tbsp clear honey
- 1 tbsp chopped flat-leaf parsley, to serve
Step by step
Get ahead
Make up to the end of step 2 up to a day ahead, cover and chill.
- Separate the garlic into individual cloves. Keep two aside for the glaze, then bash and peel the rest. Peel and slice 100g of the ginger and transfer to a pan along with the bashed garlic cloves, carrots and half the thyme sprigs, cover with cold water and place over a medium heat. Bring to a simmer, then cook for about 12 minutes until just tender.
- Drain the carrots, discarding the flavourings. Refresh the carrots in iced water, before draining again.
- Peel and finely grate the remaining ginger, crush the two reserved garlic cloves and strip the thyme leaves from the rest of the sprigs. Heat the oil and butter in a large frying pan, add the ginger, garlic, thyme, the drained carrots and stock. Cook for 6-8 minutes, stirring occasionally until most of the stock has evaporated and the carrots have heated through. Add the honey and cook over a high heat, stirring, until the carrots begin to caramelise at the edges. Season to taste and toss through the parsley before serving.
