Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add carrots to steamer basket. Cover and reduce heat. Steam for 15 to 20 minutes or just until tender. Transfer the carrots to a serving platter; cover and keep warm.

  • Meanwhile, for glaze, in a medium saucepan combine orange juice, balsamic vinegar, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until reduced to a syrupy consistency (about 1/3 cup). Stir in butter.

  • Drizzle glaze over carrots and sprinkle with chives.

To Make Ahead:

Peel carrots. Prepare glaze as directed in Step 2. Refrigerate carrots and glaze separately, covered, for up to 24 hours. Cook carrots as directed in Step 1. Reheat glaze in a small saucepan. Continue as directed.

Nutrition Facts

126 calories; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 21g; mono fat 1g; insoluble fiber 4g; sugars 13g; protein 2g; vitamin a 25440.9IU; vitamin c 19.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 35.6mcg; sodium 432mg; potassium 541mg; calcium 57mg; iron 0.6mg.