Honeyed Carrots with Mint

Preparation info

  • Difficulty


  • serves


Appears in

The Independent Cook

By Jeremy Round

Published 1988

  • About


  • 1 lb carrots – peeled
  • small knob butter
  • ½ teaspoon light honey (such as acacia or orange flower)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon finely chopped fresh mint leaves
  • pinch salt
  • freshly ground black pepper


Cut the carrots into matchsticks. In a dry, well tempered wok or non-stick frying pan over high heat, stir-fry the carrot sticks until wilting and colouring at the edges. Take off the heat and add the butter, honey, juice, mint, salt and pepper all at once. Keep stirring, as the ingredients sizzle, until the carrots are glazed with them. Serve immediately. Good with ham.