orange and ginger carrots

  • Prep Time: 10 mins
  • Total Time: 18 mins
  • Servings: 4-6
  • About This Recipe

    “‘dressed up’ carrots”


  • 4 -6mediumcarrots, peeled and cut into sticks
  • 1/2 teaspoonground ginger
  • 1/2 cuporange juice
  • 2tablespoonswater
  • 1/2 teaspoonsalt
  • 2tablespoonsbrown sugar
  • 2tablespoonsbutter
  • Directions

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

  • “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.”

  • “great recipe! can be made with fresh ginger too.”

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

  • “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”

  • “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 :)”

  • “Only used 2 carrots but all other ingredients I kept as written. I could have eaten these all by myself LOLThanks for posting this keeper:)”

  • “Very tasty carrots!! I used fresh ginger and my carrots were very small baby carrots so I did them whole. The glaze was outstanding, we loved it. I probably could have reduced it even further but it was so delicious we ate it all. We will definately be making these again, thanks for sharing a good one!”