Weeknight Carrots
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
3 carrots, medium, peeled, cut into 3 cm chunks
1⁄2 orange, juiced
2 tbsp olive oil
1⁄3 cup water
1 tbsp dijon mustard
1 tbsp honey
To Serve
1⁄2 tsp pepper, freshly cracked
2 sprigs thyme, optional
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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
Can I add other vegetables to this dish?
Can I use baby carrots instead of medium carrots?
Is there a substitute for the orange juice?
Can I use a different type of mustard?
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Notes
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