- 200 g Carrots small, peeled, chantenay are great
- 20 g Butter plant-based, your favourite brand
- 1 teaspoon Brown Sugar
- 1 pinch Salt
- 1 teaspoon Parsley fresh, finely chopped
Add all of the ingredients, excluding the parsley, into a saucepan, so that the carrots fit snuggly.
Add enough water to the pan to ensure that the carrots are just covered.
Bring to a boil, then turn down to a gentle simmer.
Simmer until the carrots are tender.
Turn the heat up to a brisk simmer, stirring frequently, to produce a sticky sweet coating for the carrots, another couple of minutes. Do not let burn!
Sprinkle with chopped parsley and serve.
Calories: 120kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 160mg | Potassium: 325mg | Fiber: 3g | Sugar: 7g | Vitamin A: 16960IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg