At Clove, we're committed to helping you get excited about vegetables! Teaching you simple and delicious ways to get more veggies into your diet. Try these addictive orange and mustard weeknight carrots; they only take 15 minutes and make the perfect side to roast chicken, a juicy steak, or a lentil stew. They're cheap, full of flavour, and good for you. What's not to love?
Ingredients 8
For The Carrots
To Serve
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Method 4
Peel and roughly cut them on an angle into 3 cm chunks.
Place a large frypan over medium-high heat and add the . Add and cook for about 10 minutes, until a little caramelised.
Add salt, 1/3 cup of and squeeze the juice of half an into the pan. Bring to a simmer, then reduce the heat to low and let it cook until the liquid has thickened, about 3-5 minutes.
Turn off the heat and add and to the pan. Stir through until well combined. Transfer to a serving plate and sprinkle with leaves and .
Stella Morelli's tips
If you're doubling this recipe to feed four people, make sure you use the largest frypan that you have. You need a good surface area to caramelise the carrots and to ensure the sauce thickens.
Helpful tips
Notes
9
