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!
PREP 10 MINS
COOK 15 MINS
- 500g chantenay carrots, halved
- 50g butter
- 300ml vegetable stock
- 2tbsp light muscovado sugar
- Juice of 1 orange
- 2tbsp chopped parsley
- 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.
- Serve sprinkled with parsley.
Per Serving: 83cals, 6g fat (3g saturated), 8g carbs