| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
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.
