Black Sticky Carrots

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is surely the best way to cook carrots: fried in buttery juices until appetisingly caramelised and tender-crisp. The flavour is intensely sweet, savoury and peppery all at the same time.


  • large carrots (preferably organic) 2–3
  • groundnut oil 2 tbsp
  • unsalted butter a


Peel the carrots and slice into diagonal-cut ovals about 5mm/¼in thick.

Heat the oil and the butter in a non-stick frying pan large enough to take the carrots in a single layer. When sizzling nicely, toss in the carrots and spread them out. Sprinkle with the pepper, sugar and some crumbled sea salt flakes.

Fry the carrots over medium-high heat for 2½ minutes, then start to turn