Carrots with sriracha sauce

Add some chilli power to carrots with sriracha sauce.

Carrots with sriracha sauce


Serves 4

6 carrots, peeled and sliced into ‘coins’
¼-½ cup sriracha sauce [see our recipe]
chopped parsley, for garnish


Place carrots in a saucepan, add enough lightly salted water to cover.
Place lid on saucepan, bring to the boil as quickly as possible, reduce heat and simmer gently until carrots are tender when tested with a skewer, point of a knife or fork.
Drain and drizzle with sriracha sauce.
Serve garnished with parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 344kj
Protein 1.4g
Total fat 1.4g
- saturated fat 0.1g
Carbohydrates 13.3g
- sugars 12.9g
Fibre 5.1g
Sodium 78mg

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