
Honey and Orange Carrots
I often add a little sprinkle of fresh rosemary when baking these carrots with a lamb dish.
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Servings: 4 people
Calories: 125kcal
Ingredients
- 1 lb peeled baby carrots 450 g or chanterey
- 2 tbsp honey 30 ml
- 1/2 cup orange juice 125 ml
- 1 tbsp butter melted, 15 ml
- 1 tsp ground ginger 5 ml
- 1 tsp grated orange zest 5 ml
- Salt to taste
- fresh parsley garnish chopped
- ground pepper to taste
Instructions
- Place the carrots in the slow cooker.
- Combine the remaining ingredients except the parsley in a small bowl and stir to combine.
- Pour over the carrots and cook covered on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the carrots are tender.
- Garnish with chopped parsley.
Notes
I often add a little sprinkle of fresh rosemary when baking these carrots with a lamb dish.
Nutrition
Sodium: 83mg | Sugar: 18g | Fiber: 3g | Potassium: 66mg | Cholesterol: 8mg | Calories: 125kcal | Monounsaturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Saturated Fat: 2g | Fat: 3g | Protein: 2g | Carbohydrates: 24g