Home Monthly Munch Orange and Butter Glazed Carrots
Orange and Butter Glazed Carrots PDF Print E-mail




1      Kg of carrots, peeled and sliced diagonally

30    Grams of butter

2      Tablespoons of caster sugar

The zest & juice of a large fresh orange




(1)      Boil the carrots for 15- 20 minutes until cooked and drain them

(2)      In a saucepan (preferably non stick) heat the butter, sugar, orange zest and juice together until melted

(3)      Simmer the mixture gently until it is thickened and syrupy

(4)      Add the carrots to the mixture, heat through and serve.


Makes a mouth watering alternative (or addition) to ordinary carrots to complement any meal


My thanks to the lovely Victoria, whose Sunday roasts are unequalled, for March's two great recipes


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