Orange-Ginger Carrots

This low sugar version of glazed carrots calls on orange juice and honey for sweetening and ginger for zesty flavor. Keep fresh ginger in the fridge, tightly wrapped, up to 3 weeks, or freeze it up to 2 months.

Orange-Ginger Carrots Enlarge Image
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8 users rated this recipe an average rating of 3.5
Makes:
4 servings
Serving Size:
3/4 cup
Yields:
four 3/4-cup servings
Start to Finish:
10 mins
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Orange-Ginger Carrots

Ingredients
1
16 ounce package peeled baby carrots
2
tablespoons orange juice
1
tablespoon honey
1/2
teaspoon grated fresh ginger
1
tablespoon snipped parsley

Directions

  1. In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.
  2. Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.

Nutrition Facts

(Orange-Ginger Carrots)
    Per serving:
  • 67 kcal cal.,
  • 70 mg sodium,
  • 16 g carb.,
  • 4 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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