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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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Reviews
July 31, 2010
Wow these look fabulous I can just taste the flavors looking at the picture
January 14, 2011
As far as cooked carrots go these were pretty good. I'm just not big on cooked carrots. My son ate them though which is a plus...my daughter only licked it once...couldn't get her to bite into it. Overall not bad...I've cooked/tasted this recipe!
Comments
September 20, 2011I have never thought about putting lemon juice or ginger on carrots I have always just used brown sugar and butter so you gave me a new idea thanks
November 18, 2010This looks wonderful! I love ginger with carrots -- a great combination!
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