Glazed citrus-ginger carrots
Serves: 8-10
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Glazed citrus-ginger carrots
A little fiery ginger spices up our favourite roots
Serves: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
104Kcal
Fat
6gr
Saturates
2gr
Carbs
10gr
Sugars
9gr
Fibre
4gr
Protein
1gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 800g carrots, trimmed and cut into batons
- 30g butter (to make it vegan, use dairy-free spread or olive oil)
- 1 tbsp caster sugar
- juice of ½ lemon
- juice of ½ orange
- ½ tsp ground ginger
- 2 tbsp snipped chives, or other soft herb
- 20g toasted flaked almonds
Step by step
- Add the carrots to a pan of salted boiling water and cook for 8 minutes or until just tender but still with a fair bit of bite.
- Drain and return to the pan, adding the butter, sugar, citrus juices and ground ginger. Stir to combine and coat. Cool and chill if prepping ahead.
- Reheat in a covered pan on a medium heat for 10-15 minutes, stirring occasionally, until piping hot. Season and stir in the chives. Serve in a warmed dish, scattering with the toasted almonds.
Tip
MAKE IT VEGAN
Use dairy-free spread or olive oil instead of butter.
Use dairy-free spread or olive oil instead of butter.
