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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.TipMAKE IT VEGAN
Use dairy-free spread or olive oil instead of butter.
