Orange Ginger Carrots

READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
  • While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
  • Cook over medium heat, stirring constantly, until sauce thickens.
  • Cook 1 minute, then remove from heat and stir in butter.
  • If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
  • Cover and let stand 4 to 5 minutes before serving.
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