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Buttered Chantenay carrots with parsley recipe

Buttered Chantenay carrots with parsley recipe

17 ratings

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
  • Healthy
  • Vegetarian


  • 50g butter
  • 750g (1 1/2Ib) chantenay carrots
  • 1 tbsp honey
  • 30ml (2 tbsp) freshly squeezed orange juice
  • 2 tbsp flat-leaf parsley, chopped

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    5g 23%
  • Sugars

    10g 11%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 10.1g Protein 1g Fibre 4.2g


  1. Melt the butter in a large pan. Add the carrots and the honey and stir to combine for 2-3 minutes.
  2. 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.
  3. Tip into a serving dish, scatter with chopped fresh parsley and serve.

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