Honeyed garlic carrots with sweetcorn

Honey, garlic and carrots are a perfect combination with sweet, crisp, and the characteristic pungent, spicy flavour that garlic gives, mellowing and sweetening with cooking, not forgetting the lovely aroma.Carrots don’t need a lot of water otherwise they lose a lot of that lovely flavour.  

The addition of sweetcorn adds even more colour and another texture. Perfect with roast chicken or Baked Mushrooms in a Cheesy Cider Sauce with Walnuts

Servings: 2


  • 2 large carrots peeled, halved and quartered
  • 3 tbsp frozen sweetcorn defrosted and drained
  • 1 tbsp olive oil
  • 1 clove garlic crushed
  • 1 tbsp honey
  • Large pinch coarse ground black pepper


  • Heat 50ml water in a frying pan.
  • Add the carrots, olive oil and garlic.
  • Gently cook for 10-15 minutes until the juices have reduced taking care not to burn.
  • When the liquid has been reduced, add the sweetcorn, honey and pepper.
  • Heat through.....and enjoy!


Note: Delicious side dish with Chicken, Roasted Ham, Cauliflower cheese and Baked Mushrooms in a Cheesy Cider Sauce with Walnuts


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