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READY IN 35 mins

Carrots a la Orange

Read Reviews (9)

"This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce." — larkspur

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 (16 ounce) package carrots, peeled and sliced
1 tablespoon white sugar
1 teaspoon cornstarch
1/4 teaspoon salt

1/4 teaspoon ground ginger
1/4 cup orange juice
2 tablespoons butter

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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.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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.

—Sarah Jo

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Most Helpful Critical Review

Jan 13, 2013

A little disappointing. I liked the little flavor I could taste, but it just didn't come across. Maybe because I used fresh squeezed oj and fresh ginger? I'll try it again with normal oj and extra, extra fresh ginger and see if that helps.

—cookie_cooker

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9 Ratings

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Aug 27, 2012

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.

—lutzflcat

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Sep 23, 2012

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!

—sensored

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Jan 05, 2013

This recipe deserves a lot more attention. It is super easy and tastes great! It uses simple Farmer's Market ingredients. I adapt it to my low-carb diabetic diet (using Splenda instead of sugar) & it still tastes great. I suggest using more orange juice than called for -- 1/2 cup instead of 1/4 cup. (Squeeze it fresh & add a little zest for more flavor) The ground ginger adds a nice bite. I steam rather than boil carrots. And don't skip the butter!

—Mimsey

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Dec 28, 2012

Made this to take to Christmas Eve dinner and even my carrot hating husband liked it.

—rotts&pugs

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Dec 23, 2012

I used baby carrots to save on time, and substituted apple cider for the orange juice, thinking it would add more of a fall flavor for Thanksgiving. Couldn't taste it much--they came out mostly buttery. Probably better with orange juice.

—SAMJJ

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Nov 09, 2012

Too much butter. This was an interesting change to the brown sugared carrots and I liked the citrus flavor. Thanks for the recipe though.

—hockeysj

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Nutrition

Calories
79 kcal
4%

Carbohydrates
10.8 g
3%

Cholesterol
10 mg
3%

Fiber
2.1 g
8%

Protein
0.8 g
2%

Sodium
176 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Carrots a la Orange

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 79
Calories from Fat: 36

% Daily Value *
Total Fat 4g 6 %
Saturated Fat 2.5g 12 %
Cholesterol 10mg 3 %
Sodium 176mg 7 %
Potassium 262mg 7 %
Total Carbohydrates 10.8g 3 %
Dietary Fiber 2.1g 8 %
Protein 0.8g 2 %
Sugars 6.5g
Vitamin A 252 %
Vitamin C 16 %
Calcium 3 %
Iron 3 %
Thiamin 8 %
Niacin 7 %
Vitamin B6 7 %
Magnesium 4 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.