• 400g bunched carrots, scrubbed, trimmed and halved if large
  • 20g unsalted butter
  • 1 tbsp clear honey


  1. 1

    Cook the carrots in a pan of boiling water for 6-8 minutes until tender. Drain well and set aside.

  2. 2

    Heat the butter and honey in a pan over a low heat until melted and bubbling. Add the carrots to the pan and toss through the sauce. Arrange on a serving plate, drizzle with any juice left in the pan and season to serve.

Nutritional Details

Each serving provides
  • Energy 247kj 59kcal 3%
  • Fat 3.1g 4%
  • Saturates 1.7g 9%
  • Sugars 6.0g 7%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

6.2g carbohydrate 2.1g fibre 0.5g protein

Also in these Scrapbooks

Back to top