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Glazed Carrots with Lemon Balm


20 minutes

The gentle lemon sweetness of Infarm's lemon balm pairs perfectly with glazed carrots, a delicious accompaniment to a spring roast.

3 Farmdrop products in this recipe


Here’s how you do it

  1. Wash the carrots well and trim the tops. cut larger carrots in half down the length so they're more or less even in size.
  2. Add the butter, water, a sprig of lemon balm, lemon juice, sugar and the carrots to a medium pan with a lid.
  3. Bring to the boil then simmer for 7 minutes with the lid on.
  4. Remove the lid and continue to simmer, tossing the carrots in the buttery water as they continue to cook and the liquid reduces down to create a glaze.
  5. Transfer to a serving bowl, discarding the cooked lemon balm from the pan, and top with a few sprigs of fresh lemon balm.


  • 300g chantenay carrots (or carrot batons)
  • 100ml water*
  • 30g salted butter
  • A few sprigs Infarm lemon balm
  • ½ tsp caster sugar*
  • 1/2 tsp lemon juice*
  • Pepper*

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe


Lemon Balm

1 Bunch (min. 15g)


Fresh Growers

Chantenay Carrots

1 Bag (min. 300g)



Berkeley Farm

Organic Lightly Salted Butter (Handmade)

1 Block (~250g)