Ginger & orange-glazed baby carrots

Ginger & orange-glazed baby carrots

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(3 ratings)

Prep: 5 mins Cook: 25 mins - 30 mins


Serves 6 - 8
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal101
  • fat6g
  • saturates3g
  • carbs10g
  • sugars9g
  • fibre4g
  • protein1g
  • salt0.4g
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  • 900g baby carrots, washed and scrubbed
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g piece ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp clear honey
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  1. Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.

  2. In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.

  3. Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.

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Comments, questions and tips

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17th Dec, 2016
Easy to make and tastes great!
19th Dec, 2015
Carrots that taste of orange just didn't seem right! Usually I roast carrots, but I will try to boil and glaze them again, just without the orange.
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