Festive Carrot and Chestnut Vegetables with Orange and Thyme

Carrots and chestnuts are glazed in butter, honey and orange juice and seasoned with thyme. The side dish can be prepared the day before and reheated shortly before serving.

By yumbelo · 6 servings · 40 minutes

Ingredients

• 1000 g Carrots
• 300 g precooked chestnuts
• 50 g Butter
• 2 tbsp Honey
• 1 pc Orange (juice and grated zest)
• 1 bunch Thyme
• 150 ml Water
• 1 pinch Salt
• 1 pinch Pepper
• 1 pinch Nutmeg

Method

1. Peel the carrots, cut them diagonally into slices about 1 cm thick and halve any large pieces.
2. Roughly chop the chestnuts. Pick the thyme leaves off the stems.
3. Melt the butter in a large pan over medium heat, add the carrots and fry for 3 minutes.
4. Stir in the honey, orange zest, thyme and 150 ml water, season with salt, pepper and nutmeg, and cook covered over medium heat for about 10 minutes.
5. Remove the lid, add the chestnuts and orange juice and let it reduce for another 5 to 8 minutes, turning occasionally, until the carrots are tender and the vegetables are glossy.
6. Season again with salt and pepper and serve immediately.