Honey Glazed Carrots, Onion, Caramelised Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

There may seem like a fair bit of sweetness going on here and if that doesn’t work for you before the dessert menu arrives then perhaps this is the one side to avoid. But for fatty roasts like pork this works brilliantly well and the dripping gives a meaty, savoury edge which prevents it from ever getting too sweet.


  • 2 bunches of leafy carrots
  • 50 g beef dripping
  • 100 g


Preheat the oven to 190°C.

Cut the tops away from the carrots, leaving 3cm of stalk still attached. Pick the green leaves off the tops, wash and reserve. Peel and wash the rest of the carrots.

Coat the carrots in the beef dripping in a small roasting tray and season wit