These carrots are easy to make and are so yummy. I love the tangy taste that the orange juice provides and the ginger gives it just enough “zing” to really up the flavor profile.
- 2 lb. carrots, peeled & sliced
- 1 c. orange juice
- ¼ c. sugar
- 1 ½ T. butter
- 1 tsp. ginger
- 1 T. parsley, optional
- ½ tsp. salt
- ¼ tsp. pepper
Put the carrots in a saucepan and cover the carrots with enough water to be an inch over the top of them. Turn on the stove to medium-high and bring to a boil. Once they come to a boil, turn the stove to low and cover the saucepan with a lid and simmer for about 7 or 8 minutes or until the carrots have been cooked all the way through but still have some snap to them. Drain and leave the carrots in the colander.
Heat up the butter in the saucepan over medium heat. Once the butter has melted, add the carrots back in and stir. Pour in the orange juice, sugar, ginger, salt & pepper. Heat for a few minutes and then top with parsley, if desired, and serve.
One cup has about 35 carbs.
These go great as a side dish. I like to serve a green vegetable such as asparagus or zucchini with them when serving these with Barbecue Chicken, Brisket or Pork Chops.
