Glazed Dutch Carrots

Serves: 2 | Preparation Time: 15 min


  • 1 Bunch dutch carrots, trimmed and scrubbed
  • 1 tbsp honey
  • 1 tbsp butter
  • 1 tbsp olive oil


Blanch carrots for 2-3 minutes in a large saucepan of boiling salted water, drain, refresh in iced water, drain again and set aside.

Heat half the honey, butter and olive oil in a large frying pan.

Add half the carrots and sauté, gently rolling the carrots around the pan, for 3-5 minutes over medium-high heat or until well coloured.

Transfer to a baking tray and repeat with remaining ingredients. Season to taste with sea salt and set aside.


Pan glazed veggies

Serves: 4 | Preparation Time: 10 min


  • 3  medium zucchini, sliced diagonally 1/4 inch thick
  • 1 peeled, cut and blanched carrot.
  • 1 medium onion, cut into 8 wedges
  • 1 Tbsp olive oil
  • 1 Clove garlic, minced
  • 1 tsp sea salt
  • 1/4 tsp ground pepper
  • half  Cup balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce


Preheat your stove grill plate (or hot pan) to medium heat. Add zucchini, carrot, onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.

Place vegetables on barbeque. Grill 10 minutes, turning once. In small saucepan, bring vinegar, sugar, and soy sauce to a boil. Reduce heat to low, simmer 5 minutes or until mixture thickens. Pour sauce over vegetables.