Glazed Carrots with Orange and Maple Syrup

These Christmas carrots with orange and maple are deliciously sweet but retain their crunch as a perfect accompaniment for Christmas dinner.

1 lb baby carrots
orange juice, freshly squeezed (100 mL)
2 Tbsp. pure maple syrup
butter (25 g)
fresh parsley, chopped, optional

Clean, top and tail and halve the carrots, (or leave them whole if they are particularly small). Place them in a large, lidded saucepan and just cover with water and a generous pinch of salt. Cover with a lid and cook for 5-6 minutes, then drain.

Return the carrots to the pan and add the orange juice. Bring to the boil, cover with the lid and boil for 3-4 minutes.

Add the maple syrup and margarine to the pan and continue to bubble gently until the glaze has become syrupy and fully coated the carrots.

Season with salt and black pepper, scatter with finely chopped parsley (optional) and serve.