Prep 5 mins
Cook 23 mins
Here's another vegetable recipe that was found in The Thanksgiving Cookbook, 1991.
- 1 1⁄2 tablespoons unsalted butter
- 1⁄4 cup orange juice
- 2 1⁄2 tablespoons honey
- 1 tablespoon triple sec
- 1 teaspoon orange zest, minced
- 1 pinch ground nutmeg
- 6 -7 medium carrots, cut into 1/2-inch slices (about 3 cups)
- In a skillet, over medium-high heat, melt the butter, then stir in OJ, honey, Triple Sec, orange zest & nutmeg.
- Add sliced carrots & stir well, before reducing heat to low.
- Cover & simmer for 10 minutes, then uncover & continue to cook over low heat, about 10 minutes more, stirring occasionally, until carrots are tender & cooking liquid has thickened into a glaze.
Simple and delicious, the addition of the triple sec lifts it to a special level.
These were very tasty, I cut the recipe to one serving and enjoyed about half then my DH ate the rest so the serving size is generous. I found the tiny pinch of nutmeg to be just right as a compliment to the orange. The only thing I would change would be to use less butter, there was quite a bit left in the bottom of the dish and it seemed like the glaze would have clung more if it were less buttery. I nice change from our usual veggies! Made for Newest Zaar Tag
This was really good. I used baby carrots. This would be perfect for special occasions like Christmas and Thanksgiving. Made for Newest Zaar Tag.