Sunshine Carrots

Course : Carrots
Serves: 1
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1 1/2 tablespoons honey
1 teaspoon cornstarch dissolved in 1 teaspoon cold water
1/2 cup orange juice
2 tablespoons butter or margarine
1/4 cup coarsely chopped dried apricots
1 pound carrots
1 teaspoon minced fresh ginger

Preparation / Directions:

Peel, trim and slice carrots into 1/4-inch rounds in food processor or by hand. In a medium skillet over moderately high heat, bring orange juice, butter, honey, ginger and 1/4 teaspoon salt to a boil, whisking until blended. Add carrots, reduce heat to medium-low, cover, and simmer 8 minutes. Stir in apricots, cover, and cook until carrots are tender, 6 to 10 more minutes. Remove from heat. Stir in cornstarch mixture. Return to heat and cook until thickened, stirring constantly. (Carrots may be cooled and refrigerated overnight. Reheat in microwave or on top of stove.) Prep Time: 15 minutes Cook Time: 14 to18 minutes Makes: 4 to 5 servings Prep Notes: Carrots may be cooked a day ahead and reheated. These carrots, simmered in a sauce of orange juice, ginger and honey and dotted with pieces of plump dried apricots, are as vivid as a summer sunset.


Nutritional Information:

607 Calories (kcal); 24g Total Fat; (33% calories from fat); 7g Protein; 100g Carbohydrate; 62mg Cholesterol; 381mg Sodium

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