Carrots with zesty sauce

Sweet carrots are so tasty with this marmalade drizzle.

Carrots with zesty sauce


Serves 4

6 carrots, peeled and sliced into ‘coins’
¼ cup orange marmalade
1 tsp chopped chives or lime rind, for garnish


Place carrots in a saucepan and 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 add marmalade while carrots are hot.
Serve garnished with chives or lime rind.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 498kj
Protein 1.1g
Total fat 0.3g
- saturated fat LESS THAN 1g
Carbohydrates 25.3g
- sugars 24.9g
Fibre 4.8g
Sodium 71mg

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