Buttered Chantenay carrots with parsley recipe

2 ratings Rate
  • Serves 6
  • 10 mins to prepare and 20 mins to cook
  • 120 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan

Try this classic dish with your Sunday roast and it will become a firm family favourite.

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

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 50g (2oz) butter
  • 750g (1 1/2Ib) chantenay carrots
  • 1 tbsp honey
  • 30ml (2 tbsp) freshly squeezed orange juice
  • 2 tbsp flat-leaf parsley, chopped
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 500kj 120kcal 6%
  • Fat 7.5g 11%
  • Saturates 4.5g 23%
  • Sugars 9.6g 11%
  • Salt 0.3g 5%

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

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.