Ingredients
- 2 bunches baby (Dutch) carrots, trimmed, peeled
- 3 teaspoons lemon juice
- 1/2 teaspoon ground ginger
- 40g butter, chopped
Directions
- Preheat oven to 200°C/180°C fan-forced. Place carrots in a large roasting dish. Combine lemon juice and ginger in a jug. Drizzle over carrots. Top with butter. Roast for 35 to 40 minutes or until tender. Serve.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 66g | |
Recipe makes 8 servings | |
Calories 57 | |
Calories from Fat 36 | 63% |
Total Fat 4.14g | 5% |
Saturated Fat 2.58g | 10% |
Trans Fat 0.0g | |
Cholesterol 11mg | 4% |
Sodium 75mg | 3% |
Potassium 145mg | 4% |
Total Carbs 5.12g | 1% |
Dietary Fiber 1.7g | 6% |
Sugars 2.87g | 2% |
Protein 0.44g | 1% |
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