John Myers
Sweet and Spicy Herb Carrots
The perfect sweet and spicy herb carrots recipe with a picture and simple step-by-step instructions.
- 500 g Carrots from our own cultivation
- 1 liter Homemade vegetable broth
- 2 tbsp Butter
- 3 tbsp Acacia honey
- 1 tsp Homemade chilli oil
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 2 tbsp Freshly chopped parsley leaves smoothly
- 1 tsp Freshly plucked thyme leaves
- Clean the carrots and then cook them in the vegetable stock until they are firm to the bite. Put in a colander and drain. I cook them before I cut them into sticks or slices. They can then be cut more easily.
- Cut the carrots into sticks. As you can see, they are not uniform because my garden carrots are of different thicknesses and are not always straight. I don’t win a beauty contest with my pens.
- Melt the butter in the wok. Add the carrots and cook for a few minutes over low heat. Stir in the chilli oil.
- Then add the honey and toss everything together well. Season with salt and pepper to taste.
- Now sprinkle in the herbs. Swing everything through again. Finished.
- This delicious carrot side dish goes well with many dishes. We had (see last picture), grilled suckling pig chops and pasta with it.
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