Prep 10 mins
Cook 8 mins
With the holidays coming, now is the time when I begin looking for delectable side-dishes. While there are many recipes for glazed carrots, this redition looks like one that everyone will enjoy but won't contribute to the holiday bulge. Found this in my Eating Well magazine and plnning to prepare it for Thanksgiving. A mandoline makes quick work of preparing the carrots. Even better, you can buy pre-shredded carrots in the market.
- 118.29 ml fresh squeezed orange juice
- 118.29 ml fat free chicken broth
- 4.92 ml honey (if you like your sides on the sweeter side) (optional)
- 4.92 ml cornstarch
- 9.85 ml extra virgin olive oil
- 680.38 g carrots, julienned or 2 (566.99 g) bagshredded carrots or 2 (566.99 g) bagjulienne-cut carrots
- 4.92 ml butter
- 1.23 ml salt
- Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
- Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
I used baby carrots and left them whole. I steamed them to cut down on the fat, then made the glaze and added the carrots to it. Very good dish. I also omitted the salt.
Really easy and *really* good. I followed some others suggestions, and eliminated the broth and oil, and added zest. I also added fresh ground black pepper. Even DH liked it. Now *that* is a great review. Other than potatoes, peas and corn....it's the only other vegetable DH will eat, so it's nice to have a variety....for me. Thanks Toni, for a wonderful recipe.
One of the things I liked best abou this recipe was how easy it came together. I had everything else in the oven when my guests arrived, and with the carrots pre-shredded and the sauce pre-mixed. It was just a matter of sauteing for a few minutes. I used baby carrots put through the food processor to avoid peeling and cutting them up. Since I used almost all of a 2 lb bag of baby carrots, I made 1 1/2 times the sauce. I used all OJ, added the honey, and substituted potato starch for the corn starch since I made this during Passover (and corn starch isn't allowed). It had a strong orange flavor and just the right amount of sweetness.