Glazed Carrots

“Really tasty way of serving carrots, I have a similar recipe and make it often, always popular.”

“Very easy recipe, and I liked the idea of using orange juice/rind.Unfortunately, the glaze wasn’t thick or gooey enough to stick a bit to the carrots, so they ended up tasting rather bland (for my taste as well as hubby’s). Thanks for posting, though, as other folks seem to really like them.”

“yum!substituted lime for lemon & probably had a heavy hand on the ginger, but love the combo of flavors!”

“Another good carrot recipe thank you.I steamed the carrots (cutting 2 large carrots into sticks for 3 of us) but kept the rest of ingrientants the same except the sugar which for dietary reasons I cut back to 2 teaspoons and with the orange juice and even the tartiness of lemon it worked a good balance for us and fitted our dietary requirements.Thank you Doreen Randal, made for Zaar Chef Alphabet.”

“This is a wonderful tasting and easy recipe!The orange zest and juice gave the carrots such a light, fresh flavor.I too, used only about 1 tablespoon butter.The glaze probably was not as creamy but still had a great flavor.”

“It’s a winner! Everyone loved them. Even though I was forced to use (canned) not fresh & had no clue how many carrots to use. I used 3 cans & it worked great!”

“This recipe is very quick and easy and tasty too!I used less butter, and it was still delicious.”