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Published 17/03/2026
0:20
Serves 4
Easy

Orange and butter braised carrots with crunchy seeds

Simple butter braised carrots are transformed with orange zest, then finished with crunchy toasted seeds. The result is a vibrant, flavour-packed side that’s anything but ordinary.

Although a fantastic springtime side dish, these braised and buttered carrots can be enjoyed throughout the summer with their fresh, zesty flavours.

What you'll need...

  • 500g carrots, peeled and finely sliced at an angle (around 2mm thick)
  • 50g unsalted butter
  • Zest and juice of one orange
  • 3 dill sprigs, finely chopped
  • 1/2 tsp poppy seeds
  • 1 tsp sunflower seeds
  • 1 tsp pumpkin seeds
  • 1/2 tsp flaxseeds

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Peel and chop the carrots into 1 inch pieces and lay in an oven-proof dish. Dot over the butter and add the zest and juice of the orange. 

  2. Cover the dish with foil and bake for 35-45 minutes until the carrots are tender.

  3. Toast the seeds in a hot, dry frying pan until popping and golden. Tip the hot carrots and cooking liquid into a warmed serving dish and scatter over the toasted seeds and torn dill to finish.

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