By justcallmetoni on October 09, 2006
Photo by Rita~
Photo by Rita~
"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."
Serving Size: 1 (236 g)
Servings Per Recipe: 4
"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."
"What a great way to prepare this greatly under-appreciated veggie! As with others, I deleted the chicken broth, increased the orange juice [AND added a bit of orange zest!], & the result was OUTSTANDING! Thanks so much for this great recipe!"
"Toni I reduced even father. In place of the oil I used water to cook the carrots that I shredded in the food processor. I skipped the broth and used all orange juice. I just had to add a pinch of nutmeg and ground cardamom. Yum!"
"Delicious Toni! I made the recipe as is (except I halved it and added more orange juice). I was lazy and brought pre-shredded carrots...!! Thanks Toni1"
"Very easy and tasty recipe! I used a bag of matchstick carrots and did add the honey. Enjoyed the tender crisp carrots but wanted a little more of the orange flavor to come thru. Next time I think I will not add the honey and use less chicken broth and more orange juice."