Becel® Orange Glazed Carrots

Becel® Orange Glazed Carrots


"The flavours of citrus pair well with the natural sweetness of the carrots and make this a perfect mate for pork tenderloin. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter."


20 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a small heavy-bottomed saucepan, place carrots, orange juice, Becel(R) Buttery Taste margarine and sugar. Bring to a boil, cover and simmer gently on low heat, stirring occasionally for 15 minutes or until the carrots are tender-crisp. Remove from heat and toss with chopped fresh mint.
  • profile image

Your rating



  1. 8 Ratings


this one's a keeper - the carrots were tasty and looked appetizing. I used parsley, which was a nice touch (not mint fans, particularly).

Add a pinch of ginger powder and 1 tbsp of brown sugar in place of the white. We always have this at our Easter, Thanksgiving and Christmas dinners! Never used mint...and probably wouldn't.

I use brown sugar rather than white with a little parsley and Becel, orange juice 1/4 cup works in a pinch too :)

Just ok for me

This is a fantastic way to serve carrots, and is a quick and easy recipe. I used 2 teaspoons of maple syrup instead of sugar.

This was really good. the first time I went to make something else and didn't have the ingredients, so when I went to make this I'd had garlic and ginger in the pan cooking already and it turned...