Buttery carrots
Serves: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Buttery carrots
Serves: 12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
115Kcal
Fat
9gr
Saturates
5gr
Carbs
8gr
Fibre
2gr
Protein
1gr
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Ingredients
- 3 x 450g packs sweet spear carrots
- 100g butter
- 2 tbsp olive oil
- 2 tbsp caster sugar
- 1 tbsp thyme leaves
Step by step
Get ahead
Prepare to the end of step 1 the day before; chill.
- Peel the carrots and slice lengthways. Boil them in a large pan of salted water for 3-4 minutes until tender.
- Melt the butter with the oil, sugar and some seasoning until sizzling. Toss over the heat with the carrots and thyme leaves.
