Spiced Carrots

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photo by breezermom photo by breezermom
photo by breezermom
photo by Tea Jenny photo by Tea Jenny
photo by KateL photo by KateL
photo by Outta Here photo by Outta Here
Ready In:
45mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • In a medium saucepan combine carrots, orange juice, chicken broth, allspice, ginger, and lemon peel.
  • Bring to a boil.
  • Stir in sugar, cover, and simmer for 25 to 30 minutes, or until carrots are tender.

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Reviews

  1. These are so easy and so delicious! Low fat, and I really liked the allspice and ginger seasoning. Plus you get the beautiful color to go with the rest of your meal! Made for PAC Spring 2010.
     
  2. This is a great recipe for very tasty carrots! A delicious addition to Recipe #413336 and Recipe #385298 , Thanks for sharing the recipe Kathey. Made for PAC Spring 2010.
     
  3. I made these a year ago, and posted a photo, but just realized my review didn't show up. I remember these being quite tasty and easy to do. I cut the amount of sugar in half, though. The citrus and ginger are a nice combination. I also used baby carrots instead of sliced.
     
  4. We really liked these carrots, I didn't cook them too long as we like them with a bit of bite. The orange was a strong flavour for me, and I used the zest from the orange rather than lemon, very nice and I will make them again. Thanks for a very nice recipe. Made for PAC Spring 2010.
     
  5. These are really great cooked carrots, without a lot of extra calories. They came out spiced, but not gooey: the calories from the orange juice and the sugar were hardly a factor as the liquid fell off the cooked carrots. From a "clean eating" perspective, these did fairly well, and went together very fast. I'll make these often: they tasted "cooked" but the residual spiciness made them interesting. Thanks for posting, Kathy. Made for Bargain Basement Tag.
     
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