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

By Nadia Lim
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.


  • Serves 4 as a side dish.

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