GLAZED ORANGE CARROTS
Want your kids to eat more carrots? This tender side dish has a pleasant citrus flavor and a pretty orange glaze. It's a "must" at our family gatherings. -Marilyn Hash, Enumclaw, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 134mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
CARROTS A LA ORANGE
This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.
Provided by larkspur
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g
CARROTS WITH ORANGE SAUCE
Make and share this Carrots With Orange Sauce recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots until just tender.
- In separate saucepan, measure in the next 5 ingredients.
- Heat until thick, stirring constantly.
- Add parsley.
- If you think it's too sweet, you can add some lemon juice.
- Pour orange sauce over drained carrots.
- Serve.
- Reheats well.
Nutrition Facts : Calories 163.6, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 77.1, Carbohydrate 21.6, Fiber 0.2, Sugar 17.8, Protein 0.5
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
ORANGE-GLAZED CARROTS
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
PARSNIPS AND CARROTS WITH ORANGE BUTTER
Categories Citrus Side Quick & Easy High Fiber Carrot Parsnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
EASY ORANGE-GLAZED CARROTS
For a bit of extra flavor, add a pinch or two of chopped fresh herbs, such as dill or parsley, just before serving.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
- Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.
Nutrition Facts : Calories 122 g, Fat 6 g, Fiber 4 g, Protein 2 g
CARROTS WITH ORANGE AND CARDAMOM
Provided by Marian Burros
Categories easy, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 5
Steps:
- Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
- Squeeze orange, reserving both juice and pulp.
- Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 8 grams, TransFat 0 grams
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
ORANGE-HONEY GLAZED CARROTS
Make your menu extra elegant with our Orange-Honey Glazed Carrots recipe. Ready in just half an hour, Orange-Honey Glazed Carrots are an easy way for you to add extra excitement to meal time. The sweet orange and honey glaze is made all the more delicious when the parsley garnish is added.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook carrots in boiling water in large saucepan 8 to 10 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water.
- Pour reserved cooking water into large skillet. Add orange juice, sugar and honey; stir. Bring just to boil, stirring occasionally. Add dry gelatin mix; stir 2 min. until completely dissolved. Add butter and carrots; cook 2 to 3 min. or until carrots are glazed and tender, stirring frequently.
- Use slotted spoon to transfer carrots to platter; top with sauce. Sprinkle with parsley.
Nutrition Facts : Calories 100, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
ORANGE BUTTER CARROTS
Oh my, these are sooooooo good! I got this recipe from my boyfriend's mom, and I couldn't believe how easy it is. This will be a kid pleaser, and husband pleaser, and EVERYONE pleaser! The measurements don't have to be exact, so you can just toss it together while working on other dishes. UPDATE: You can save a lot of time by making the orange butter sauce in a separate pan, and boiling the carrots alone. Mix the two just before serving.
Provided by VelcrowMistress
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil carrots in orange juice until they are tender, but not squishy (30 minutes).
- Add butter and brown sugar, and reduce liquid til creamy (about 10 mins).
Nutrition Facts : Calories 341, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 257.4, Carbohydrate 33.3, Fiber 2.3, Sugar 27.2, Protein 1.8
SAUTEED ORANGE-GLAZED BABY CARROTS
Here's a wonderful accompaniment to just about any main dish, whether for a holiday or not. The carrots are sauteed in a sweet orange butter sauce with a unique blend of spices. -Angela Bartow, Cato, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.
EASY ORANGE-GLAZED CARROTS
Almonds add crunch and raisins add extra sweetness to colorful carrots. Have it ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- In 1 1/2- to 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Heat to boiling; reduce heat to medium. Cover and cook 10 to 12 minutes, stirring occasionally, until tender.
- Meanwhile, in 8- or 10-inch skillet, spread almonds in single layer. Cook and stir over medium-high heat 4 to 7 minutes or until lightly browned.
- Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat about 1 minute, stirring constantly, until marmalade is melted. Add almonds; toss gently.
Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 20 g, TransFat 0 g
ORANGE-ROASTED BABY CARROTS WITH HONEY
Provided by Molly Stevens
Categories Citrus Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Orange Carrot Fall Honey Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Arrange carrots in single layer on rimmed baking sheet. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss. Pour orange juice over; cover tightly with foil. Roast until crisp-tender, about 10 minutes. Remove foil. Increase oven to 450°F. Drizzle honey over carrots. Roast uncovered until carrots are tender and browned in spots, about 10 minutes longer. Transfer carrots and any juices to platter. Drizzle lightly with additional olive oil. Sprinkle with fleur de sel.
GLAZED CARROTS WITH ORANGE AND GINGER
Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
- Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 g
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
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