Buttered bay and thyme carrots

  • serves 6
  • Easy

Glazed, buttered carrots make a wonderful, special side dish for a roast or any other main meal. If you haven't tried this way of cooking carrots, you must. These can be made ahead, then reheated gently to serve.



  • large Chantenay carrots 750g, halved
  • butter 50g
  • bay leaves 2
  • thyme 2 sprigs
  • coriander seeds 5
  • golden caster or demerara sugar 3 tsp
  • light vegetable stock


  • Step 1

    Put the carrots in large, wide, shallow pan with a lid with the butter, bay, thyme, coriander seeds and sugar. Add enough vegetable stock to come halfway up the carrots. Bring to a simmer, put on a lid and cook until the carrots are almost tender, about 10-12 minutes. 

  • Step 2

    Take off the lid, then simmer hard, turning the veg until the liquid has evaporated and the carrots are glazed.

Nutritional Information

  • Kcals 117
  • Carbs 12.4g
  • Protein 0.9g
  • Fat 7.4g
  • Salt 0.65g
  • Fibre 3g