New this month
Get the Allrecipes magazine just $5!

Becel® Orange Glazed Carrots

"The flavours of citrus pair well with the natural sweetness of the carrots and make this a perfect mate for pork tenderloin. Try this recipe tonight using Becel® Buttery Taste, with irresistible flavor and 80% less saturated fat than butter."
Added to shopping list. Go to shopping list.


20 m servings 90 cals
Original recipe yields 4 servings


  • Calories:
  • 90 kcal
  • 4%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a small heavy-bottomed saucepan, place carrots, orange juice, Becel(R) Buttery Taste margarine and sugar. Bring to a boil, cover and simmer gently on low heat, stirring occasionally for 15 minutes or until the carrots are tender-crisp. Remove from heat and toss with chopped fresh mint.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 6
  1. 8 Ratings

Most helpful positive review

this one's a keeper - the carrots were tasty and looked appetizing. I used parsley, which was a nice touch (not mint fans, particularly).

Most helpful critical review

Just ok for me

Most helpful
Most positive
Least positive

this one's a keeper - the carrots were tasty and looked appetizing. I used parsley, which was a nice touch (not mint fans, particularly).

Add a pinch of ginger powder and 1 tbsp of brown sugar in place of the white. We always have this at our Easter, Thanksgiving and Christmas dinners! Never used mint...and probably wouldn't.

I use brown sugar rather than white with a little parsley and Becel, orange juice 1/4 cup works in a pinch too :)

Just ok for me

This is a fantastic way to serve carrots, and is a quick and easy recipe. I used 2 teaspoons of maple syrup instead of sugar.

This was really good. the first time I went to make something else and didn't have the ingredients, so when I went to make this I'd had garlic and ginger in the pan cooking already and it turned...