Directions:
- Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.)
- Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
- Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard.
- Take off the heat. Drain the carrots and tip into a warmed serving dish.
- Pour the warm maple glaze over the carrots.
- Taste and adjust seasoning to suit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.66 Kcal (455 kJ) | ||
| Calories from fat | 53.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 5% | |
| Sodium | 120.56mg | 5% | |
| Potassium | 369.8mg | 8% | |
| Total Carbs | 13.12g | 4% | |
| Sugars | 7.37g | 29% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.2mg | 40% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 86.39 Kcal (362 kJ) | ||
| Calories from fat | 42.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 9% | |
|---|---|---|---|
| Cholesterol | 12.12mg | 5% | |
| Sodium | 95.86mg | 5% | |
| Potassium | 294.03mg | 8% | |
| Total Carbs | 10.43g | 4% | |
| Sugars | 5.86g | 29% | |
| Dietary Fiber | 2.77g | 14% | |
| Protein | 1.05g | 3% | |
| Vitamin C | 5.4mg | 11% | |
| Vitamin A | 1mg | 40% | |
| Calcium | 33.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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