Ginger & orange-glazed baby carrots

Ginger & orange-glazed baby carrots

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(2 ratings)

Prep: 5 mins Cook: 25 mins - 30 mins

Easy

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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Ingredients

  • 900g baby carrots, washed and scrubbed
  • 50g butter
    Butter

    Butter

    butt-err

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

  • 25g piece ginger, peeled and finely grated
    Ginger

    Ginger

    jin-jer

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

  • 2 tbsp clear honey
  • zest 1 orange
    Orange

    Orange

    or-ange

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

Method

  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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ArtemisiaNight
17th Dec, 2016
5.05
Easy to make and tastes great!
CailinLondon
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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