Jazz up the veg in your Sunday roast dinner or your Christmas day roast, by adding our tasty caramelised carrots – so much better than plain boiled and delicious with turkey!

caramelised carrots recipe

SERVES 8

PREP 10 MINS

COOK 15 MINS

Ingredients:

  • 500g chantenay carrots, halved
  • 50g butter
  • 300ml vegetable stock
  • 2tbsp light muscovado sugar
  • Juice of 1 orange
  • 2tbsp chopped parsley

Method:

  1. Put the carrots, butter,stock, sugar and orange juice in a pan. Cover and bring to the boil. Remove the lid and simmer for 10 mins until the liquid turns syrupy and the carrots are tender.
  2. Serve sprinkled with parsley.

Per Serving: 83cals, 6g fat (3g saturated), 8g carbs

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