Name: Cranberry, orange and brown sugar glazed carrots with basil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram baby carrots; 1/4 cup cranberry jelly; 1 teaspoon brown sugar; zest 1 orange; juice 3 oranges; drizzle extra virgin olive oil; 25 gram butter, diced; chopped fresh basil, to garnish

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

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram baby carrots

1/4 cup cranberry jelly

1 teaspoon brown sugar

zest 1 orange

juice 3 oranges

drizzle extra virgin olive oil

25 gram butter, diced

chopped fresh basil, to garnish

Method

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.