Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

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

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

Each serving contains

  • Energy

    500kj
    120kcal     6%

  • 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

Method

  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.

See more Side dish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.