Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Ingredients
- 900g baby carrots, washed and scrubbed
- 50g butter
- 25g piece ginger, peeled and finely grated
- 2 tbsp clear honey
- zest 1 orange
Method
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Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
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In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
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Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.