• 750 g baby chantenay carrots by Sainsbury’s
  • 15 g unsalted English butter by Sainsbury’s
  • 2 tsp Fairtrade light brown soft sugar by Sainsbury’s
  • 2 tsp Dijon mustard by Sainsbury’s
  • 1 tbsp chopped fresh flat-leaf parsley by Sainsbury’s


  1. 1

    Rinse the carrots and put them in a steamer set over a pan of simmering water and steam for 8-10 minutes until just tender. Remove from the heat and set aside.

  2. 2

    Meanwhile, put the butter and sugar in large pan. Warm over a medium heat until melted and bubbling. Stir in the Dijon mustard then tip in the steamed carrots. Stir to coat.

  3. 3

    To serve, transfer to a warm serving dish and scatter over the parsley.

Nutritional Details

Each serving provides
  • Energy 226kj 54kcal 3%
  • Fat 2.8g 4%
  • Saturates 1.2g 6%
  • Sugars 8.2g 9%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

8.8g carbohydrate 3.1g fibre 1.0g protein

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