Citrus glazed carrots

This glaze is fantastic on carrots and many other vegetables such as, parsnips, swedes, kūmara, turnips, pumpkin or yams.

Citrus glazed carrots


Serves 4

3 medium carrots, peeled and sliced into sticks
1 Tbsp canola oil
½-1 Tbsp runny honey or brown sugar
1 tsp finely grated citrus rind (orange, lemon or lime)
freshly ground black pepper, to taste
1 Tbsp chopped parsley or coriander


Steam or boil carrots until just tender.
Heat oil in heavy-based saucepan over a low heat. Add honey and stir until dissolved.
Add citrus rind and pepper. Pour over carrots and serve sprinkled with parsley or coriander.

To boil carrots:
- Place carrots in a saucepan and add sufficient cold water to just cover.
- Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
- Cook until tender when tested with a skewer or tip of a knife.
- Add extra boiling water if necessary. Drain and serve.

Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.

Boiling times:
12-15 minutes for harder vegetables, e.g. carrots, parsnips, pumpkin, turnips, yams
18-20 minutes for starchy vegetables, e.g. kumara, swedes

To steam carrots:
Steamed vegetables (cooked over boiling water in a steamer) do not need seasoning as vitamins and flavour are not lost in cooking water.
- Choose a saucepan with a steamer. Half fill the saucepan with water and bring to the boil.
- Place carrots in the steamer making sure they do not touch the water.
- Cover and adjust the heat to a steady simmer.
- Cook until carrots are tender. Add more boiling water if necessary.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 330kj
Protein 0.6g
Total fat 3.6g
- saturated fat 0.3g
Carbohydrates 9.8g
- sugars 9.5g
Fibre 2.4g
Sodium 35mg

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