Honey and ginger-glazed carrots recipe | Sainsbury`s Magazine
Give your carrots a makeover with a honey and ginger glaze. Chef Jason Atherton shares his recipe, that will soon become the new star of your roast dinner
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
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