Honey, Orange & Ginger Dressed Carrots 3
35 mins
4 people
Rich in Omega 3
Sticky, slow-cooked carrots simmered with zingy orange and warming fresh ginger are a tender treat to eat with your Easter Roast.
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  • 500g carrots
  • A thumb of ginger
  • 1 orange
  • 40g honey


  • Trim and peel the carrots. Halve them widthways so they about as long as a little finger. Then halve them lengthways or quarter them so they’re all the same thickness. Fill and boil your kettle.

  • Place the carrots in a deep frying pan or wok. Peel and finely grate the ginger over the carrots. Finely grate over the orange zest and squeeze in the juice. Drizzle the honey over the top of the veg. Add a pinch of salt and pepper. Turn to mix everything together.

  • Pour in around 250ml boiling water so the water comes halfway up the carrots (use less or more, depending on your pan). Pop on a lid, set the pan over a medium heat and bring to a gently boil. Turn the heat down and simmer for 20-25 mins till the veg are tender when you press a fork into them. The liquid should have reduced by half.

  • When the carrots have cooked, lift them into a warm serving dish and pour over any buttery juices from the pan. Serve straight away.

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