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Whisky-glazed carrots with garlic and tarragon recipe

18 ratings

This festive side dish is satisfyingly simple and can be left to cook while you prepare other trimmings for your Christmas Day lunch. Cook sweet carrots in a punchy whisky glaze and scatter with bittersweet tarragon for the ultimate vegan side dish that will definitely take your guests by surprise. See method

Serves 6
5 mins to prepare and 20 mins to cook
92 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

750g Chantenay carrots
50ml whisky
30g sugar
2 small garlic bulbs, cloves peeled
3 tarragon or flat-leaf parsley sprigs, leaves chopped

Each serving contains

Energy
385kj
92kcal 5%
Fat
0g 1%
Saturates
0g 1%
Sugars
15g 16%
Salt
0.1g 2%

of the reference intake
Carbohydrate 15.3g Protein 0.8g Fibre 3g

Method

Put all the ingredients, except the herbs, in a saucepan with 150ml water.
Bring to the boil, cover, and cook over a low heat for 20 mins, stirring occasionally, until the liquid has evaporated and created a glaze around the carrots.
Scatter over the herbs; serve immediately.

See more Christmas side dish recipes