"This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce." — larkspur
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1 (16 ounce) package
carrots, peeled and sliced
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.
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.
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.
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!
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!
Made this to take to Christmas Eve dinner and even my carrot hating husband liked it.
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.
Too much butter. This was an interesting change to the brown sugared carrots and I liked the citrus flavor. Thanks for the recipe though.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrots a la Orange
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 36
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