orange and ginger carrots

Submitted by ltdsaloon16r

"'dressed up' carrots"

 

• Ready In: 18mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 4 -6 medium carrots, peeled and cut into sticks
• 1⁄2 teaspoon ground ginger
• 1⁄2 cup orange juice
• 2 tablespoons water
• 1⁄2 teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons butter

directions

1. Place carrots, ginger, orange juice, water, salt, brown sugar and butter in saucepan.
2. simmer gently uncovered for 6-8 minutes or until carrots are tender and liquid has reduced to a glaze.

Reviews

[Gay Gilmore]

easy and delicious. I used 2 Tablespoons of julienned fresh ginger instead of dried and 6 carrots took more like 12 minutes to cook. Everyone loved it.

 

[susan fulchiero]

great recipe! can be made with fresh ginger too.

 

[Bergy]

Lovely recipe, my guests enjoyed it! I used fresh orange juice and fresh ginger in the same amounts called for in your recipe Thanks

 

[tlt295]

carrots were not done in alloted time and sauce did not thicken. I cooked longer to try to compensate. Flavor was OK but texture was not good

 

[val e]

I doubled the recipe but I couldn't get a true glaze! It was just a greally great tasting liquid - I used Splenda Brown Sugar which is half real brown sugar - so then I tried adding some extra regular white sugar, no dice - I was bringing the dish to a Thanksgiving dinner, so I decided to just leave the liquid at home because - surprise! The carrots and ginger tasted fantastic anyways! So what a versatile recipe! I used baby carrots and quartered them lengthwise because I wanted as much surface as possible exposed to the oj, ginger and other flavorings. The store was out of powdered ginger! But they had crystallized fresh - I washed off the sugar crystals, dried the ginger and cut into very small julienne strips. It took about 20 minutes for the carrots etc. to cook tender, slighly crisp - first brough to just a regular boil then a simmer. The dish tastes fabulous, very festive - and with the translucent ginger strips, looks great too. Thank you for a keeper! Just if anyone has a hint about why my glaze didn't reduce- please post here :)