The Best Glazed Carrots

1 bunch of carrots (6-8)

2 clementines

1 tablespoon red wine vinegar

1-2 tablespoon butter

½ a bunch of fresh thyme

Peel the carrots, then you can chop, quarter or halve them.

  1. Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.

  2. Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.

  3. Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelized and delicious.

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