Glazed carrots with peas

Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg

  • Prep:5 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 149
  • fat 10g
  • saturates 6g
  • carbs 13g
  • sugars 9g
  • fibre 4g
  • protein 3g
  • salt 0.85g


  • 800g Chantenay carrots, whiskery roots trimmed
  • 85g salted butter, diced
  • 1½ tsp caster sugar
  • 300g fresh shelled peas (or use frozen)
  • few mint leaves (optional)


  1. Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.

  2. Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.

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