Orange Glazed Carrots

Orange Glazed Carrots

319
HEIDI S. 0

"A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal."

Ingredients 20 m {{adjustedServings}} servings 136 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
  2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Tips & Tricks
Carrot and Orange Juice

Use your juicer to make a quick, fresh, and delicious morning drink.

Cranberry Orange Relish with Orange Liqueur

This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 319

  1. 474 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
RANCHGIRL_59714
10/19/2005

This dish turned out excellently for me, about what I expected, BUT....after adding the orange juice and simmering, I looked at the excess of liquid and did the following: Drained the OJ off the carrots, added the br. sug. and margarine to the carrots in the saucepan, whisked the drained OJ with the salt, a dash of pepper, and 1 1/2 Tblsp cornstarch, drizzled honey over the carrots, mixed the cornstarch mixture in, and simmered 3-4 min more. Turned out fantastic!

Winter Ivy
3/24/2008

The taste pf these ingredients together was really good, however, I gave four stars because after reading many reviews I decided to preapre them a little differently than the recipe states. I cooked the carrots in one pan and then added the ingredients for the sauce to another and whisked in 2 tsp. of cornstarch and brought it a boil. It made the perfect glaze that I then just poured over the cooked carrots. That seemed to work to solve the problem with the glaze that many others reported.

o3
11/11/2006

I just made these for dinner, having tweaked a recipe from Sue Spitler. The ones I just made were so good I thought I'd share the difference. Cook the carrots in a little water. In a separate pan make the glaze: 1/2 cup orange juice, 1/3 cup light brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon (at the very least), 1/4 teaspoon allspice, 1/4 teaspoon ground mace, a little pad of butter to aid against sticking to the pan, a few pinches of parsley, 3 or 4 dollops of ORANGE MARMELADE. Heat and stir till thick. You may want to let the glaze cool a little bit because it gets really hot and stays hot longer than expected. The marmelade lends some little chunks of oranges and I think is super super ... super tasty. Obviously NOT for those on a diet... the less you cook the carrots the more carrot flavor... the more you cook the carrots, the easier to disguise them (for children or those who usually don't like cooked carrots). Though I tweaked the recipe, I think Ms. Spitler is still right that you can also use yams and/or beets for this. I think the glaze is sooo good that it could be used with ice cream or... basically in dishes replacing caramel. Yum. (serves about 4 people as a side dish)