Ingredients

  • SpinneysFOOD Baby Carrots with Tops 1kg
  • Garlic cloves 3
  • Clementines 2
  • SpinneysFOOD Fresh Thyme 3 sprigs, plus extra for serving
  • Salted butter 50g
  • SpinneysFOOD Honey 3 tbsp
  • SpinneysFOOD Bottled Drinking Water 1 tbsp
  • SpinneysFOOD Sea Salt ½ tsp
  • SpinneysFOOD Fresh Pomegranate Jewels 4 tbsp

Nutrition (Per serving)

  • Calories 258
  • Fat 10.8g
  • Saturates 6.6g
  • Protein 2.5g
  • Carbs 41.4g
  • Sugars 29.5g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Honey-glazed carrots

American 20 Mins Prep · 25 Mins Cook


  1. Trim the dry ends of the carrot stalks and rinse. Peel and crush the garlic. Juice the clementines. Pick the thyme leaves.
  2. In a large pan over medium heat, melt the butter. Add the garlic to the pan for a minute or two.
  3. Add the clementine juice and thyme to the pan along with the honey and water.
  4. In a single, even layer, place the carrots on the pan and swirl to coat. Season and cover. Reduce the heat to low and cook for approx. 15-20 minutes.
  5. Once the carrots are tender, cook for a further 5 minutes until the liquid has thickened to form a glaze. 6 Serve immediately with the pomegranate seeds and a sprinkle of thyme.