Not everyone likes carrots, but when it comes to glazed carrots, even carrot avoiders have second helpings.

Apart from the fact they look so enticing because of their shiny coating, it’s the sweet and savory taste that most people fall in love with.

We’ve given you a choice of 4 ‘glazes’ depending on your tastes. For a classic Thanksgiving side dish, use granulated sugar.

If you love your carrots to have a more floral aroma, choose honey. Maple syrup brings out a more earthy richness to the carrots.

And brown sugar will give carrots a more rich, deep flavour (the darker the sugar, the richer the taste).

Preparation time: 10mins

Cooking time: 20mins

Total time: 30mins

Servings: 4

Ingredients:

• 2 pounds of carrots
• 2 tablespoons of unsalted butter
• 1 cup of orange juice
• 2 tablespoons of granulated sugar, honey, maple syrup or brown sugar
• 1/4 teaspoon of salt
• A pinch of freshly ground black pepper
• A few sprigs of fresh thyme

Directions:

1. Peel your carrots using a Y-peeler.

We recommend the Chef Remi Kitchen Peeler Set. The Y-shaped Swivel Peeler is for easy peeling of potatoes, carrots and other thin skinned foods, without hurting your wrist. The Serrated Peeler can peel even the most difficult waxy or slippery items.

And the Julienne Peeler is perfect for making strips of fruit and veg, easier than a spiralizer and much safer than a mandolin. These 3 pieces are guaranteed to cover all your peeling needs!

2. Remove the ends of your carrots using a chef’s knife. You can now cut them into oval disks or into ‘carrot sticks.’

Just make sure that, whatever shape you choose, the carrot pieces are roughly the same size so they cook evenly.

Otherwise you’ll end up with large pieces that are not cooked through, or small pieces that have turned to mush!

We recommend using the Chef Remi Chef’s Knife as the blade is made from razor sharp stainless steel, which can easily cut through carrots.

We recommend the Chef Remi Cutting Board as it naturally kills surface bacteria, so you can slice and chop away, without worrying about germs or food poisoning.

3. Place a large pan over a medium heat and melt your butter.

4. Once the butter is hot, add the carrots, the 1/4 teaspoon of salt and the freshly ground black pepper.

Cook for about 5 minutes until the carrots start to soften, stirring occasionally using a kitchen spatula.

We recommend you use the Chef Remi 2 Piece Kitchen Spatula Set as they are made from food-safe nylon, so they will never scratch nonstick, Teflon or coated pans, even when you are scraping up food.

5. Measure out your orange juice using Chef Remi Measuring Cups. Our cups have non-drip, lipped spouts, so you can measure and pour liquid ingredients without causing a mess.

They also have angled handles with thumb rests, which are designed to give you grip and comfort when you pour. They’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

6. Add the orange juice to the carrots, along with the sugar, honey or maple syrup, whichever you are using.
7. Cook for about 15 minutes, stirring with your Chef Remi Kitchen Spatula, until the liquid reduces to a glaze.
8. Season the carrots with salt and pepper, if necessary. Take a few sprigs of thyme and use your forefinger and thumb to pinch each stem and rub the leaves off directly onto the carrots. Rub in the opposite direction to the growth of the leaves.

Happy Thanksgiving!