Angela Hartnett's honey & cumin caramelised carrots recipe | Waitrose

Honey and butter not only bring out the natural sweetness of the carrots (the cumin adds just a subtle hint of spice), they also give them a lovely, shiny glaze.

Angela Hartnett is chef-proprietor of Murano and Café Murano in London

  • Vegetarian


400g carrots, peeled and cut into shards

100g floral honey such as heather or orange blossom

50g unsalted butter

large pinch cumin seeds


1 Add the carrots to a pan of boiling salted water and simmer for 4-6 minutes, or until just tender. Drain well and rinse under cold water until cool; set aside until needed.

2 When you’re ready to serve, melt the honey and butter in a pan, toss with the carrots and cumin seeds and season. Cook over a medium heat for 3-4 minutes, until soft and caramelised, adding a splash of water if needed to make sure they’re coated nicely. Serve immediately.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 5 minutes, plus cooling
  • Cooking time: 10 minutes
  • Total time: 15 minutes, plus cooling

Serves: 6

Nutritional Info

Typical values per serving:

Energy 584kJ
Fat 7.2g
Saturated Fat 4.6g
Carbohydrate 18.1g
Sugars 17.7g
Protein 0.6g
Salt 0.1g
Fibre 1.7g

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5 stars

Average user rating Based on 4 ratings

This recipe was first published in Mon Dec 01 17:20:00 GMT 2014.