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Marmalade carrots

Sticky, buttery and sweet - this versatile side dish is simple yet glorious

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 95
  • Carbohydrates 18
  • Saturated Fat 2
  • Sugar 17
  • Protein 1
  • Fat 3
  • Fibre 3
  • Salt 0.13

Nutrition per serving

  • Calories 95
  • Carbohydrates 18
  • Saturated Fat 2
  • Sugar 17
  • Protein 1
  • Fat 3
  • Fibre 3
  • Salt 0.13

Ingredients

  • 1kg carrots, cut into batons
  • 50g fine-cut marmalade
  • 25g butter
  • 25g caster sugar
  • curly-leaf parsley chopped, to serve

Method

  1. Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.

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