Adding a delicious vegetable side dish for your lamb or fish at an Easter celebration is a real plus - extra fibre and more micronutrients! It’s also great if it is easy, a crowd pleaser and kid friendly. Here is a very tasty carrot recipe that is just that!
- 2 1/2 Tbsp (49g) butter, salted
- 16 medium sized baby carrots, trimmed and scrubbed
- 1/3 cup (109g) pure maple syrup (make sure it isn't 'maple flavoured' as these often contain polyols)
- 1/2 cup freshly squeezed orange juice
- 1 tsp orange zest
- 1/2 Tsp (3g) salt, to taste
- 1/2 Tsp cracked, black pepper, to taste
- 1 Tbsp Mustard (optional)
- 1 Tbsp chopped herbs of your choice e.g. thyme, parsley, chives or basil
- Over a high heat, melt the butter in a large, preferably non-stick sauté pan with a close fitting lid. Add the cleaned carrots, maple syrup, orange juice, zest (mustard if using) and salt and pepper to taste and gently mix to coat the carrots and bring to the boil.
- Cover with a tight-fitting lid, reduce the heat and cook for about 4 minutes. Remove lid, shake and stir occasionally until the carrots are tender, about 15 minutes. Note, you might need to cover the carrots if the liquid gets too low. See tips below
- Serve immediately and garnish with herbs if you like. They can also be pre-cooked and reheated just prior to servings
- You can use any sized carrots. Larger baby carrots will require more
cooking with perhaps a bit of water added and small baby carrots less cooking
with the lid removed earlier in the cooking process. Full sized carrots can
also be used by cutting them into sticks of 1cm wide, 1cm thick and 8cm length.
- For a garlic taste substitute a
teaspoon of butter with a teaspoon of garlic infused oil.