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A bowl of Chantenay Carrots

Easy Vichy Carrots

A delicious and easy side dish featuring carrots!
5 from 25 votes
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Course: Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Side Dishes, Vegan Sides
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 120kcal
Author: Freya


  • Saucepan


  • 200 g Carrots small, peeled, chantenay are great
  • 20 g Butter plant-based, your favourite brand
  • 1 teaspoon Brown Sugar
  • 1 pinch Salt
  • 1 teaspoon Parsley fresh, finely chopped


  • Add all of the ingredients, excluding the parsley, into a saucepan, so that the carrots fit snuggly.
  • Add enough water to the pan to ensure that the carrots are just covered.
  • Bring to a boil, then turn down to a gentle simmer.
  • Simmer until the carrots are tender.
  • Turn the heat up to a brisk simmer, stirring frequently, to produce a sticky sweet coating for the carrots, another couple of minutes. Do not let burn!
  • Sprinkle with chopped parsley and serve.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 120kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 160mg | Potassium: 325mg | Fiber: 3g | Sugar: 7g | Vitamin A: 16960IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg