Add a bit of twist to your Christmas dinner with these ginger-glazed carrots. Perfectly caramelised with a touch of spice from the ginger. These carrots will beautifully complement your Christmas feast.
Number of servings: 4
Cooking time: 1.5 hours
Preparation time: 1 hour
Ingredients
Carrots: 1 kg
Olive oil: 3 tbs
Salt: Pinch
Ginger Honey Glaze:
Ginger: 15g
Honey: 3 Tbs
Rice wine vinegar: 3 Tbs
Water: 200ml
Cloves: 3
Garnish:
White sesame seeds: Pinch
Method
Preheat the oven to 180°C (fan) / 200°C / Gas Mark 6.
Trim the tops and bottoms of the carrots, and cut them in half lengthwise, depending on their size.
Blanch the carrots in boiling water for 3-5 minutes, until just tender. Drain using a colander and allow them to dry.
Transfer the carrots to a deep roasting tray. Drizzle with olive oil and sprinkle with a pinch of salt. Toss well to coat.
Roast the carrots in the preheated oven for 25 minutes.
Meanwhile, prepare the ginger honey glaze. Peel the ginger using a teaspoon, and finely grate it using a zester.
In a saucepan, combine the grated ginger, honey, rice wine vinegar, water, and cloves. Bring the mixture to a boil, then simmer until it reduces to a glossy syrup.
Remove the carrots from the oven and brush them with the syrup. Roast for an additional 20 minutes, brushing with the syrup every 10 minutes.
Toast the sesame seeds in a frying pan for 2 minutes, until lightly golden. Sprinkle them over the glazed carrots before serving.
Enjoy!
