• 3 x 450g packs sweet spear carrots (or other carrots)
  • 100 g butter
  • 2 tbsp olive oil
  • 2 tbsp caster sugar
  • 1 tbsp thyme leaves


  1. 1

    Peel the carrots and slice lengthways. Boil them in a large pan of salted water for 3-4 minutes until tender.

  2. 2

    Melt the butter with the oil, sugar and some seasoning until sizzling. Toss over the heat with the carrots and thyme leaves.


    Get ahead: prepare to the end of step 1 the day before; chill.

Nutritional Details

Each serving provides
  • Energy 486kj 116kcal 6%
  • Fat 7.6g 11%
  • Saturates 4.4g 22%
  • Sugars 10.6g 12%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

11.1g carbohydrate 0.1g fibre 0.8g protein

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