Side Dishes

Ginger-glazed carrots

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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550g carrots, peeled
1 ½ cups salt-reduced chicken stock
2 teaspoons ground ginger
pinch cayenne pepper
2 tablespoons honey
2 tablespoons chopped fresh parsley or tarragon
freshly ground black pepper

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Instructions

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1 Cut carrots in chunks and place in a pan with stock, ginger and cayenne pepper. Cover and cook until carrots are just tender. Place carrots in a warm dish. Reserve cooking liquid.

2 To make glaze, stir honey into cooking liquid. Boil for a few minutes until reduced to a thicker sauce.

3 Pour glaze over carrots and toss to coat. Serve with fresh herbs and season with pepper.

Variations

Make it gluten free: Use a gluten-free stock.

Nutrition Info (per serve)

Calories 67 cal

Kilojoules 280 kJ

Protein 2 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 15 g

Sugar 13 g

Dietary fibre 4 g

Sodium 240 mg

Calcium 50 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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