600g baby carrots
1½ tbsp lactose/dairy free butter
3 tbsp orange juice
handful parsley leaves, chopped
Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain.
Melt the lactose/dairy free butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min.
Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots.
Finally, stir in the chopped parsley and serve.
Recipe adapted from: Good Food