Triple tested: This veg dish is so tasty and goes well with your roast dinner. The secret is to cook them with a bit of sugar and butter. Brought to you by Essentials magazine
We love glazed herby carrots and this version with baby carrots and courgettes is so tasty, and a perfect easy side dish for a roast dinner. The secret to getting the perfect glaze on your carrots and courgettes is to cook them with a bit of sugar and butter. Personally we like the sweetness of the baby carrots with the addition of the glaze, and courgettes for some colour and even more vitamins and fibre goodness! Serve these to kids who don't like vegetables and watch them clear the plate!
Ingredients
500g Chantenay carrots, washed
15g salted butter
1tsp caster sugar
250g baby courgettes
8 tarragon sprigs, leaves removed and chopped
WEIGHT CONVERTER
to
Method
Put 500g Chantenay carrots, washed, 15g salted butter, 1tsp caster sugar into a saucepan, add
a pinch of salt and half-cover with boiling water. Bring to the boil and simmer for 10 mins.
Add 250g baby courgettes, cut into large slices, and simmer for a further 5 mins or until there’s little water remaining and the veg are tender and lightly caramelised. Add 8 tarragon sprigs, leaves removed and chopped, and toss together. Serve immediately.
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