Glazed citrus-ginger carrots recipe | Sainsbury`s Magazine

Ingredients

• 800g carrots, trimmed and cut into batons
• 30g butter (to make it vegan, use dairy-free spread or olive oil)
• 1 tbsp caster sugar
• juice of ½ lemon
• juice of ½ orange
• ½ tsp ground ginger
• 2 tbsp snipped chives, or other soft herb
• 20g toasted flaked almonds