Prep 10 mins
Cook 30 mins
Oh my, these are sooooooo good! I got this recipe from my boyfriend's mom, and I couldn't believe how easy it is. This will be a kid pleaser, and husband pleaser, and EVERYONE pleaser! The measurements don't have to be exact, so you can just toss it together while working on other dishes. UPDATE: You can save a lot of time by making the orange butter sauce in a separate pan, and boiling the carrots alone. Mix the two just before serving.
- 4 -5 large carrots, chopped into thick slices
- 2 cups orange juice
- 1⁄2 cup butter
- 1⁄4 cup brown sugar (regular sugar can be used, but it's just not the same)
- Boil carrots in orange juice until they are tender, but not squishy (30 minutes).
- Add butter and brown sugar, and reduce liquid til creamy (about 10 mins).
This is a super easy side dish. One taste and I recalled the "candied" carrots my Mom made when I was growing up. YUM! Thanks for the memories VelcrowMistress. Made for Pick A Chef Spring 2011.
The orange juice enhances lovely carrots! Had a minor crisis while making-it boiled over pot and onto my ceramic stove top so I just put butter and brown sugar into pan and served. Wonder if orange juice heats differently guessing not. Served with Crispy-Coated Baked Potatoes and Salmon Marinade. Made for my Spring PAC baby 2014.