Reviewed: 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.

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19 users found this review helpful

Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Aug. 28, 2012

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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: 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!

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Reviewer:

sensored

Reviewed: Oct. 17, 2012

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

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Reviewer:

Nonarina

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Reviewed: Dec. 28, 2012

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

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Reviewer:

rotts&pugs

Home Town: Vancouver, British Columbia, Canada

Reviewed: Jan. 5, 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!

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Reviewer:

Mimsey

Reviewed: 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.

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Reviewer:

SAMJJ

Cooking Level: Intermediate

Reviewed: 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.

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