Prep 2 mins
Cook 15 mins
I adopted this recipe and recently tried it as a side with Pork Chops in Mustard Sauce (Pork Chops in Mustard Sauce), rice, and a tossed salad. These carrots are different from the usual glazed carrots, as they aren't as sweet and carry a brightness from the citrus. If you like citrus flavors, you may want to give these a try.
- 1 (16 ounce) bag frozen baby carrots
- 1⁄2 lemon, zest of
- 1⁄2 cup orange juice
- 1⁄4 cup dark corn syrup
- 2 teaspoons cornstarch
- 2 tablespoons hot water
- Put everything is a medium saucepan except cornstarch and water.
- Simmer for 10 minutes.
- Mix cornstarch with hot water.
- Add to pot.
- Simmer another 5 minutes.
- These carrots are great with fish.
these tasted good! however, I added some brown sugar and extra lemon juice.
This was my choice when you won on "How long B.Spears w/b married" I didn't have any lemon juice so just left it out. Only had light corn syrup so used that. Used fresh baby carrots. Boiled them and then drained most of the water off and added the other ingredients and simmered till corn starch cooked and thickened. Both DH and I found them tasty.