Glazed orange carrots

Glazed orange carrots

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(4 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 6
These carrots have a zesty kick, for pepping up roast dinner

Nutrition and extra info

  • Easily halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal61
  • fat4g
  • saturates2g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein1g
  • salt0.16g
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Ingredients

  • 600g baby carrot
  • 1½ tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp orange juice
  • handful parsley leaves, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

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Comments, questions and tips

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Comments (4)

djpdonnelly's picture

Just made these and they're now in the fridge to be reheated for Christmas dinner. Had a taste and they are lovely. I was a bit worried the orange would be overpowering but you can barely taste it.

lawbowles's picture
5

I can't think of a better way to serve carrots, this recipe is wonderful.

tedranson's picture

Did it for Christmas '07, for the family, 14 people. It went down very well, in fact we had to repeat it last Christmas, too. It is a great recipe, which is even better for making the day before. We also do the beetroot with honey and the sprouts with pancetta as accompaniment for the Christmas meal. They have all become favourites with the family.

louise81's picture

delicious and very easy to prepare and cook.

Questions (1)

alisonminchin@btinternet.com's picture

Anyone considered adding star anise to this? (nod to Tom Kerridge)

Tips (1)

LilRockapotamus's picture

Try substituting the parsley with tarragon for a subtle hint of aniseed. I found the parsley in this dish just serves as greenery for presentation. With the tarragon you get the prettiness and a bit more flavour.

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