Carrots a la Orange

Carrots a la Orange

10 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  larkspur

“This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.

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Reviews (10)

Rate This Recipe
Sarah Jo

Sarah Jo

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 this morning that I made into a Carrot-Banana Smoothie.......just as great in my smoothie, lemme tell you.



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 recipe. Thanks, larkspur, this is a keeper.



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 ended 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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Amount Per Serving (6 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 176 mg
  • 7%

Based on a 2,000 calorie diet



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Maple Dill Carrots


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Brandy Glazed Carrots