Of which 18.4 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Unsaturated fat (olive oil)
Allergens none
Honey and thyme glazed carrots
A simple side that turns raw carrots into something special.
Ingredients
- 400 g (14 oz) baby carrots
- 1 tbsp honey (15 g / ½ oz)
- 1 tbsp olive oil (10 g)
- 2 tsp fresh thyme (2 g)
- 1 pinch cayenne pepper (1 g)
- sea salt, to taste
Method
- Wash and dry the baby carrots well.
- Mix the honey, olive oil, thyme, cayenne and salt.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
More like this
Golden turmeric and lemon chicken
Juicy chicken in a quick spice and citrus marinade.
Caramelized ginger and honey turkey
Turkey cutlets with a sweet and spicy glaze, ready in under 40 minutes.
Chicken skewers with zucchini and bell pepper
Colorful skewers ready in half an hour, with no pans to clean.