Carrots a la Orange

Carrots a la Orange

10
larkspur 693

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

35 m servings 79 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 10.8g
  • 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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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.

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Directions

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  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.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

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 leftov...

Most helpful critical review

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 ext...

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 leftov...

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...

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 i...

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

So simple and yet so great. Sauce is thick so we just added more orange juice. Lovely taste.

This was GREAT! Easy, fast, delicious, healthful; this is a winner. I made a few minimal changes: I left out the sugar (felt like between the sweetness of the orange juice and the sweetness of...

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 ext...

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)...

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...