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Orange Glazed Carrot recipe
Tender organic carrots with a light orange glaze
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
International
Servings:
1
cup of glaze
Calories:
1243
kcal
Author:
Anecia Hero
Equipment
Wire whisk
Steamer basket
Ingredients
1
lb
organic carrots
peeled and sliced
Orange Glaze
1
stick
butter
unsalted
1⅔
cup
prepared orange juice
1½
tablespoons
cornstarch
1
teaspoon
sugar (+ more if you want it sweeter)
pinch of salt to taste
Instructions
Prepare the Carrots- Steaming Method
In a large stockpot, add 7-8 cups of water; place steamer basket in stockpot; bring water to boil
Add sliced carrots to steam basket; cover and cook 8-12 minutes or until carrots are fork-tender
1 lb organic carrots
Prepare the Orange Glaze
In a large saucepan on medium heat, melt butter
1 stick butter
Add orange juice; whisk (start with one cup of OJ and taste; add remainder if you want more orange flavor)
1⅔ cup prepared orange juice
Sprinkle in cornstarch and sugar; whisk until smooth
1½ tablespoons cornstarch,
1 teaspoon sugar (+ more if you want it sweeter)
Cook on medium high heat, stirring constantly until sauce begins to thicken; taste for sugar and salt; remove and drizzle over cooked carrots
pinch of salt to taste
Drizzle orange glaze over carrots; garnish with parsley and/or orange zest
Notes
You can use flour instead of cornstarch, just double the amount of flour. Example: 1 tablespoon of cornstarch = 2 tablespoons flour.
If you use flour, the sauce will turn opaque; it won't be translucent.
The nutritional value is for the total recipe: 1 pound of carrots and 1 cup of sauce
If you want to add a little color to your glaze, substitute plain sugar with brown sugar.
If you want a sweeter glaze, add more sugar.
Nutrition
Serving:
1
cup
|
Calories:
1243
kcal
|
Carbohydrates:
101
g
|
Protein:
8
g
|
Fat:
94
g
|
Saturated Fat:
58
g
|
Cholesterol:
243
mg
|
Sodium:
1125
mg
|
Potassium:
2278
mg
|
Fiber:
14
g
|
Sugar:
60
g
|
Vitamin A:
79428
IU
|
Vitamin C:
233
mg
|
Calcium:
222
mg
|
Iron:
2
mg