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Rainbow Carrots cooked en papillote with star anise, in a serving bowl.

Honey Glazed Rainbow Carrots En Papillote

Rosanna Stevens
Rainbow carrots cooked en papillote with honey, star anise and other herbs to create a fragrant and delicious side dish.
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American, French
Servings 4
Calories 100 kcal


  • 1 vegetable peeler
  • 1 kitchen knife and chopping board
  • 1 aluminium foil
  • 1 parchment paper/greaseproof paper


  • 500 grams (1 lb) Rainbow carrots
  • 3 star anise
  • 2 tablespoon honey
  • ½ orange
  • 230 ml (1 cups) vegetable stock
  • 1 tablespoon butter
  • 1 tablespoon rosemary


  • Preheat the oven to 190 degrees Celsius/375 degrees Fahrenheit.
  • Peel and chop the rainbow carrots into bite-sized pieces
  • Lay a sheet of aluminium foil with a sheet of baking parchment paper on top. Fold the edges to seal the two pieces together, and then create a parcel by folding in half and folding over the sides to seal, leaving one side open. Place the parcel on a baking tray.
  • Place the carrots, star anise, rosemary, honey and salt and pepper inside the parcel, then pour in the vegetable stock and seal closed by folding over the final edge.
  • Bake the honey glazed rainbow carrots en papillote in the oven for 30 minutes.
  • Carefully open the parcel with a fork to avoid the steam. Check the carrots are cooked, reseal and cook for a further 10 minutes if not.
  • Remove the honey glazed rainbow carrots en papillote to a serving dish or directly onto a plate and serve.



Calories: 100kcalCarbohydrates: 24gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 0.4mgSodium: 319mgPotassium: 456mgFiber: 4gSugar: 17gVitamin A: 21065IUVitamin C: 17mgCalcium: 64mgIron: 1mg
Keyword carrots en papillote, honey glazed rainbow carrots
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