Braised Baby Carrots

Cooking carrots in a combination of vegetable stock and orange juice helps bring out their natural sweetness.

By The GH Kitchen TeamPublished: 04 June 2024

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Alex Luck

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Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Cal/Serv:

Ingredients

800 g
baby carrots, scrubbed
1
large onion, thickly sliced
4
thyme sprigs
Pared zest and juice 1 large orange
500 ml
hot vegetable stock
1 Tbsp.
runny honey

Directions

1. Step 1Put the carrots and onion into a wide, deep frying pan or casserole dish. Scatter over the thyme, orange zest and some seasoning, then pour over the orange juice and stock.
2. Step 2Lay a piece of baking parchment, roughly the same size as the inside of the pan/dish, directly on top of the carrots (this will help steam the carrots, while allowing the liquid to reduce).
3. Step 3Bring to the boil over high heat, then reduce to medium and bubble gently for 30-40min, stirring occasionally, until the carrots are completely tender and the liquid has reduced.
4. Step 4Stir in the honey, transfer to a serving dish, season with extra freshly ground black pepper and serve.

GET AHEAD
Prepare to end of step 3 up to a day ahead, cooking the carrots for 10min less so they still have a bit of resistance to them. Cool, cover and chill. Reheat on the hob before completing recipe to serve.

Per serving:

Calories: 70
Protein: 1g
Fat: 0g
Saturates: 0g
Carbs: 13g
Sugars: 12g
Fibre: 4g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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