Buttered Chantenay carrots with parsley recipe
Try this classic dish with your Sunday roast and it will become a firm family favourite.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 120 calories / serving
Ingredients
- 50g butter
- 750g (1 1/2Ib) chantenay carrots
- 1 tbsp honey
- 30ml (2 tbsp) freshly squeezed orange juice
- 2 tbsp flat-leaf parsley, chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 500kJ 120.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.1gProtein 1.0gFibre 4.2g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Melt the butter in a large pan. Add the carrots and the honey and stir to combine for 2-3 minutes.
- Add 100ml (31⁄2fl oz) boiling water and the orange juice, bring to the boil, turn down the heat and simmer for 10 minutes. Turn the heat up and bubble for 5 minutes until the liquid has gone and the carrots are just turning golden.
- Tip into a serving dish, scatter with chopped fresh parsley and serve.
- See more Side dish recipes
