ORANGE GINGER CARROTS
This is the best glazed carrot recipe. I came across it in my grandmother's receipts. It will intensify the flavor if you use frozen orange juice and make it strong. It's sweet, tart, and buttery.
Provided by robinjoy
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain.
- Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots.
- Cook for 3 to 4 minutes stirring constantly until thickened.
- Add 2 tablespoons butter and toss.
Nutrition Facts : Calories 94, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 249.3, Carbohydrate 16.3, Fiber 3.2, Sugar 9.8, Protein 1.2
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Nutrition Facts :
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.
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.
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 GINGER GLAZED CARROTS
This combination of ingredients makes even the most finicky eater like their vegetables! A trusted favorite.
Provided by i_m_patty
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots in 2-quart saucepan; add enough water to cover carrots and bring to boil over medium-high heat.
- Cover, reduce to medium heat, and cook until carrots are crispy tender (10-12 minutes).
- Drain carrots and set aside.
- In saucepan, stir remaining ingredients together.
- Add carrots and cook over medium heat, stirring occasionally, until heated through (4 to 7 minutes).
Nutrition Facts : Calories 158.1, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 182.5, Carbohydrate 19.4, Fiber 4.5, Sugar 11.2, Protein 1.6
GINGER & ORANGE-GLAZED BABY CARROTS
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
- In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
- Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
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
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 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
GLAZED GINGER CARROTS
My recipe differs from the others posted due to the soy sauce and OJ. No honey here but there is brown sugar. I found this smudged recipe card in my box and remember it from long ago! I'm glad to post this and now that I am thinking about it, I think my kids will like it.
Provided by Oolala
Categories Oranges
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in boiling salted water for 2 minutes; drain and set aside.
- In a large skillet, cream the butter with the brown sugar and ginger.
- Cook over medium heat until mixture melts and begins to bubble slightly.
- Add drained carrots and stir well.
- Saute 2 minutes, stirring occasionally.
- Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.
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
ORANGE GINGER CARROTS
--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.
Provided by GrandmaIsCooking
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7
ORANGE AND GINGER GLAZED CARROTS
Make and share this Orange and Ginger Glazed Carrots recipe from Food.com.
Provided by danlynclark
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel carrots, cut diagonally into 1/4 inch thick rounds.
- Place carrots, orange juice, butter, sugar, and ginger in large skillet or saucepan.
- Bring to a boil over medium high heat, cover and cook 3 minutes.
- Uncover and simmer until liquid glazes carrots, approx.
- 10-15 minutes.
- Season to taste with salt and black pepper.
- Sprinkle with chopped parsley.
Nutrition Facts : Calories 255, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 241, Carbohydrate 36.1, Fiber 6.8, Sugar 21.9, Protein 2.9
NO SUGAR ADDED CARROTS GLAZED WITH ORANGE AND GINGER
Make and share this No Sugar Added Carrots Glazed With Orange and Ginger recipe from Food.com.
Provided by Shahana
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt margarine in saucepan; add orange juice and ginger.
- Bring to a boil; add the carrots and simmer uncovered until all the liquid has evaporated, about 10 minutes.
- Carrots should be tender but not mushy, and nicely glazed.
Nutrition Facts : Calories 79.8, Fat 3.1, SaturatedFat 0.6, Sodium 76.2, Carbohydrate 12.7, Fiber 1.9, Sugar 8.1, Protein 1.1
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