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Ginger & orange-glazed baby carrots

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

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 101
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 9
  • Protein 1
  • Fat 6
  • Fibre 4
  • Salt 0.4

Nutrition per serving

  • Calories 101
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 9
  • Protein 1
  • Fat 6
  • Fibre 4
  • Salt 0.4

Ingredients

  • 900g baby carrots, washed and scrubbed
  • 50g butter
  • 25g piece ginger, peeled and finely grated
  • 2 tbsp clear honey
  • zest 1 orange

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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