“This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.” - by larkspur
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 79 cal
- 4%
- Fat
- 4 g
- 6%
- Carbs
- 10.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"I used Truvia instead of white sugar and Trop 50 brand orange juice. My family loved these carrots and I literally could not stop eating them. VERY tasty. NOTE: I had a serving and a half leftover thi..." See mores morning that I made into a Carrot-Banana Smoothie.......just as great in my smoothie, lemme tell you."
lutzflcat
"Very good side dish and quick to prepare. I used Splenda and will bump up the amount of ginger next time just because I liked that flavor in this. The OJ and the ginger work together nicely in this ..." See morerecipe. Thanks, larkspur, this is a keeper."
sensored
"I made this tonight to go with my roast pork... and it turned out wonderful, I did change one ingredient which was instead of sugar, I put in honey. Added the ginger to taste as well ... think it ende..." See mored up being about half a tsp... Wonderful recipe and it's going to be a part of turkey dinners of the future!"
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