Sweet and sour carrots

Prep 20 min
Total 30 min
Serves 10

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1.8 kg
thin, peeled carrots, with stems – about 4 bunches
2 tbsp
1 tbsp
2 tsp
red-wine vinegar
1/4 tsp


  • BOIL a large pot filled halfway with water over medium-high. Add carrots. Cook until carrots are fork-tender, 5 to 7 min. Drain, then return to pot. Stir in butter, honey, vinegar and salt. Cook over medium until carrots are glazed,
    1 to 2 more min. Serve immediately.


Calories 67, Protein 1 g, Carbohydrates 11 g, Fat 3 g, Fibre 3 g, Sodium 141 mg. Excellent source of Vitamin A

Prep Tip

If using regular carrots, halve or quarter lengthwise.

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