Serves: 4
Prep: 5 minutes Cook: 20 minutesAdding a delicious vegetable side dish for your lamb or fish at an Easter celebration is a real plus - extra fibre and more micronutrients! It’s also great if it is easy, a crowd pleaser and kid friendly. Here is a very tasty carrot recipe that is just that!
| ingredients |
|---|
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2½ 3⅓ Tbsp butter, salted |
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16 medium sized baby carrots, trimmed and scrubbed |
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⅓ cup pure maple syrup |
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½ cup freshly squeezed orange juice |
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1 tsp orange zest |
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½ tsp salt |
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½ tsp cracked black pepper |
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1 1⅓ Tbsp mustard (optional) |
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1 1⅓ Tbsp chopped herbs of your choice e.g. thyme, parsley, chives or basil |
Over a high heat, melt the butter in a large, preferably non-stick sauté pan with a close fitting lid. Add the cleaned carrots, maple syrup, orange juice, zest (mustard if using) and salt and pepper to taste and gently mix to coat the carrots and bring to the boil.
Cover with a tight-fitting lid, reduce the heat and cook for about 4 minutes. Remove lid, shake and stir occasionally until the carrots are tender, about 15 minutes. Note, you might need to cover the carrots if the liquid gets too low. See tips below
Serve immediately and garnish with herbs if you like. They can also be pre-cooked and reheated just prior to servings
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1005 Kj / 240 cal |
| Protein | 5.40g |
| Carbohydrates | 24.00g |
| Sugar | 14.60g |
| Total Fat | 12.90g |
| Saturated Fat | 6.80g |
| Fibre | 7.50g |
