Caramelized Spiced Carrots
This is a simple side dish that is full of flavor. Serve it with grilled or roasted chicken, or during the holidays along with a baked ham.
INGREDIENTS
- 1¼ pounds baby carrots
- ¼ cup orange juice
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
- 1 teaspoon grated orange zest
- 1 tablespoon sugar
- 1 tablespoon grated ginger root
- 1 tablespoon butter or plant sterol margarine
In large saucepan, combine carrots, orange juice, salt, and pepper. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 3–4 minutes or until carrots are crisp-tender.
Add orange zest, sugar, ginger root, and butter and bring to a boil over high heat.
Cook until most of the orange juice evaporates and the carrots start to brown, stirring frequently, about 4–5 minutes. Serve immediately.
Serves 6
Calories: 62.66
Fat: 2.07 grams
Saturated fat: 1.24 grams
Dietary fiber: 1.72 grams
Sodium: 135.88 mg
Cholesterol: 5.08 grams
Baby Carrots
Since appearing on the market not so very long ago, baby carrots have overtaken regular carrots in sales. They are not technically baby carrots but a carrot variety called Imperator that is grown to be longer and sweeter than regular carrots. The carrots are then trimmed down to the baby carrot shape and size.
