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Clement Pedro

Recipes & Articles by Clement Pedro

Chicken-and-pineapple kebab

Braai recipes

Chicken-and-pineapple kebab

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Braaied beef rib roast

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Braaied beef rib roast

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Carpaccio with pickled radishes

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’Nduja arancini

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’Nduja arancini

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Carrot muffins

Afternoon tea

Carrot muffins

20 minutes

Carrot-and-jalapeño pickle

Carrot recipes

Carrot-and-jalapeño pickle

10 minutes

Honey-glazed carrots with Parmesan herb crumb

Carrot recipes

Honey-glazed carrots with Parmesan herb crumb

40 minutes

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Honey-glazed carrots with Parmesan herb crumb

By Clement Pedro

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

2 x 200 g packets Woolworths baby roasting carrots
sea salt and freshly ground black pepper, to taste
75 g butter, cubed
3 T honey
4 T sherry vinegar
4 T sour cream

For the crumb:

3 T butter, melted
100 g breadcrumbs
1 garlic clove, finely grated
3 T parsley roughly chopped, plus extra to garnish
2 T dill roughly chopped, plus extra to garnish
sea salt and freshly ground black pepper, to taste
onion flakes, to taste
chilli flakes, to taste

Method

1. Preheat the oven to 180°C. Place the carrots in an ovenproof pan and season. Add the butter and honey and just enough water to cover the ingredients.

2. Place the pan over a medium heat and simmer so the carrots cook and the water evaporates, about 15–20 minutes. The honey and butter will begin to caramelise. If the carrots need more cooking time, add 1/4 cup water.

3. To make the crumb, combine the butter, breadcrumbs, garlic, parsley, dill, salt and pepper. Sprinkle the breadcrumbs over the carrots and place in the oven for 15 minutes, or until the topping is golden.

4. To serve, spoon over the sour cream and garnish with parsley and dill.

Find more carrot recipes here

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones