This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

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

Watch video tips and tricks

Bourbon Glazed Carrots

Carrot and Orange Juice

Orange Cumin Vinaigrette

Cranberry Orange Relish with Orange Liqueur

Gretchen's Tomato Orange Soup

Braised Orange Chicken

Ginger Carrots and Dates

Maple Dill Carrots

Candied Carrots

Sugar and Sweeteners

Types of Salt

Battle of the Butter: Salted vs. Unsalted

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

ADVERTISE WITH US

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

See full review »

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

See full review »

9 Ratings

See other versions of this recipe!

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

See full review »

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

See full review »

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

See full review »

Dec 28, 2012

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

—rotts&pugs

See full review »

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

See full review »

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

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cinnamon and Orange Glazed Carrots

Becel(R) Orange Glazed Carrots

Pomegranate Glazed Carrots

Brandy Glazed Carrots

Glazed Carrots

Honey Rosemary Carrots

Bourbon Glazed Carrots

Lemon-Glazed Carrots

Chef John's Bourbon Glazed Carrots

Glazed Dijon Carrots

ADVERTISE WITH US

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.