Chef's Recipes

Glazed Dutch carrots

Australian Gourmet Traveller side recipe for glazed Dutch carrots by Andrew and Matt McConnell

By Andrew & Matt McConnell
  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
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Glazed Dutch carrots


  • 36 (about 36 carrots) bunches of baby Dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil


  • 1
    Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.
  • 2
    Heat half the honey, butter and olive oil in a large frying pan. Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured. Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.
  • 3
    To serve, reheat carrots at final stages of cooking goose. When warmed through serve with <a href="roast_goose_with_pickled_cherries.htm">roast goose</a> and <a href="bread_stuffing.htm">bread stuffing</a>.
  • Author: Andrew & Matt McConnell