• Partnered with
  • Quick
  • Serves 4
  • 10 mins prep
  • 10 mins cook

Cranberry, orange and brown sugar glazed carrots with basil

Cranberry, orange and brown sugar glazed carrots with basil

Nadia Lim transforms carrots into a damn delicious side dish with this easy recipe. Glazed with cranberry jelly, zesty orange and brown sugar, these carrots are the perfect match for most family meals


  • 500 g baby carrots
  • 1/4 cup cranberry jelly
  • 1 tsp brown sugar
  • zest 1 orange
  • juice 3 oranges
  • drizzle extra virgin olive oil
  • 25 g butter, diced
  • chopped fresh basil, to garnish


  1. Preheat oven to 200°C. Line a large oven tray with baking paper.
  2. Scrub carrots, chop off any stringy tips and trim the leafy tops, leaving a little of their green stalks on.
  3. Mix cranberry jelly, sugar, zest, juice and oil in a medium-large pot and bring to a simmer. Add carrots, toss, cover with a lid and gently simmer for 5-7 minutes until almost tender. Uncover and simmer for 3-4 minutes until reduced and sticky.
  4. Add butter, a good pinch of salt and freshly ground black pepper and toss to coat carrots in the glaze. Serve hot, garnished with fresh basil.
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