Tangerine Glazed Carrots with Lemon Thyme and Sea Salt

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These carrots are sweet, slightly crispy on the outside and beautifully soft inside! The tangerine makes these perfect for Christmas and the sea salt totally lifts the dish!


Preparation time: 35 minutes (including cooking time)


Ingredients (Serves 2):

  • 5 large Carrots
  • 3 Tangerines
  • 7 springs of Lemon Thyme
  • Large pinch of Sea Salt
  • Pepper to taste
  • 3 tbsp Olive Oil

Method:

  1. Peel and cut the carrots into quarters lengthways
  2. Heat the olive oil in a frying pan
  3. Add the sprigs of lemon thyme and carrots to the sizzling oil
  4. Cook the carrots until they brown on the outsides, turning the carrots to brown all surfaces
  5. Using a knife to go through the flesh, make sure the carrots are cooked inside
  6. Pour out majority of the oil and place the carrots back on the heat
  7. Pour in the tangerine juice over the carrots on high heat in thirds
  8. Let the juice reduce and caremalise the carrots
  9. Add the second third of the juice and so on until all the juice is reduced and sticky
  10. Sprinkle over sea salt
  11. Enjoy my Little Peas!

 

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