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

Vegetarian Gluten Free and Low FODMAP Recipe -  Glazed orange carrots
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