These Buck’s Fizz carrots are a fun twist on regular glazed carrots. Using Bucks Fizz makes this recipe something a bit different, and is a real talking point for friends and family. Buck’s Fizz is a cocktail made from two parts Champagne and one part orange juice. It was created in London in the 1920s as an excuse to have a boozy tipple early in the day! You can easily make this cocktail at home, using Prosecco or Cava instead if you prefer, or you can buy pre-made Buck’s Fizz in most supermarkets. The sweetness and hint of citrus really brings out the flavour of the carrots. Buck’s Fizz is a popular festive drink, which makes these carrots a perfect Christmas side dish. This recipe is also a great way to use up any leftover Buck’s Fizz you might have after drinks parties over the festive season. This Bucks Fizz carrots recipe takes just 10 minutes to prep and fifteen minutes to cook. What’s better, it only uses one pan, leaving you with minimal washing up to do. Try these Buck’s Fizz carrots for an effortless yet impressive side dish at your next Sunday roast or Christmas lunch.
- 500g Chantenay carrots, halved
- 50g butter
- 1 vegetable stock pot
- 2tbsp light muscovado sugar
- 400ml Bucks Fizz
- 2tbsp chopped parsley
Put the carrots, butter, stock pot, sugar and Buck’s Fizz in a pan. Cover the pan with a lid and bring everything to a boil. Remove the lid and leave the carrots and glaze to simmer for 10 mins until the liquid turns syrupy and the carrots are tender.
Pour the carrots into a serving warm dish and scatter with chopped parsley to serve.