Glazed rainbow carrots with rosemary gremolata recipe
Created by The Tesco Recipes team
Upgrade your roast lunch sides with this citrus-sweet recipe using vibrant rainbow carrots, finished with a herby, zingy gremolata. Pretty to look at and packed with flavour, this is a real star side that you'll be making for every Sunday lunch!
See method- Serves 6
- Takes 25 mins
- 113 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 40g unsalted butter
- 1 orange, zested and juiced
- 2 tbsp maple syrup
- 450g pack Tesco Finest Rainbow Carrots, halved lengthways
- 1 lemon, zested and juiced
- 1 large garlic clove, crushed
- 15g rosemary, finely chopped
- 30g pack flat-leaf parsley, finely chopped
Each serving contains
- Energy
- 470kJ 113.0kcal
- Fat
- 6g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 12.2gProtein 0.8gFibre 3.5g
Method
- Melt the butter in a large, lidded frying pan over a medium heat. Add the orange juice, maple syrup and a splash of water. Add the carrots, season well and toss to coat. Cover and cook for 15-16 mins until tender but still retaining some bite.
- Meanwhile, make a gremolata by combining the lemon zest and half the juice with the orange zest, garlic and chopped herbs; season. 3 When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.
- When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.
- See more Roast side dishes
