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Glazed rainbow carrots with rosemary gremolata recipe
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Upgrade your roast lunch sides with this citrus-sweet recipe using vibrant rainbow carrots, finished with a herby, zingy gremolata. Pretty to look at and packed with flavour, this is a real star side that you'll be making for every Sunday lunch! See method
Ingredients
- 40g unsalted butter
- 1 orange, zested and juiced
- 2 tbsp maple syrup
- 450g pack Tesco Finest Rainbow Carrots, halved lengthways
- 1 lemon, zested and juiced
- 1 large garlic clove, crushed
- 15g rosemary, finely chopped
- 30g pack flat-leaf parsley, finely chopped
1 of your 5-a-day and high in fibre
Each serving contains
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Energy
470kj
113kcal
6%
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Fat
6g
9%
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Saturates
4g
18%
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Sugars
10g
11%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 12.2g
Protein 0.8g
Fibre 3.5g
Method
- Melt the butter in a large, lidded frying pan over a medium heat. Add the orange juice, maple syrup and a splash of water. Add the carrots, season well and toss to coat. Cover and cook for 15-16 mins until tender but still retaining some bite.
- Meanwhile, make a gremolata by combining the lemon zest and half the juice with the orange zest, garlic and chopped herbs; season. 3 When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.
- When the carrots are cooked, transfer to a serving dish, spooning over the juices and the gremolata to serve.
See more Roast side dishes