Copper Carrots

Copper Carrots

"WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi"
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Ingredients

20 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired.

Reviews

Read all reviews 43
  1. 57 Ratings

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Most helpful positive review

Great recipe for carrots and even my picky nephew would eat these!! I used brown sugar to give a more caramel flavour and also used fresh squeezed orange juice as well as the zest from the orang...

Most helpful critical review

I would suppose the success and quality of this dish is dependent upon the amount of water used to boil the carrots; ergo the amount of water used to make the sauce. I steamed my carrots and mer...

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Great recipe for carrots and even my picky nephew would eat these!! I used brown sugar to give a more caramel flavour and also used fresh squeezed orange juice as well as the zest from the orang...

Simply delicious. I use brown sugar instead of regular sugar and frozen orange juice concentrate which kicks up the flavor a little bit.

I served this at Christmas for a party of nine. I made plenty and had no leftovers. The dish was easy and a perfect complement to our roast. Thank you for sharing this.

I was wary about the dish because I had a horrible experience with candied carrots as a kid, and any carrots that are too sweet completely gross me out. I gave it a try, and made these for dinne...

Really simple yet delicious way to prepare carrots. I chopped mine into circles since I was too lazy to julienned them. Will be making this again for sure.

I used a 16 oz bag of sliced carrots. Doubled the sauce. Sub'd brown sugar for the white. Fantastic dining. I wasn't overly confident about the recipe, but figured that it was only carrots. We r...

My first visit to my new husband's grandmother's house in the early 1970's in Metcalf Georgia was to have lunch all prepared by her. I love carrots so when she prepared her "copper pennies" I f...

These were delicious! Loved the orange flavor.

Was very good! It didnt really take away the flavour of the carrots, but rather it added just a little flavour! Got lots of compliments! Even by someone who doesnt like carrots! Well done!

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