Orange-Glazed Shredded Carrots (Reduced or Low-Fat)

From: Nyteglori

On Jun 21, 2007

I used baby carrots and left them whole. I steamed them to cut down on the fat, then made the glaze and added the carrots to it. Very good dish. I also omitted the salt.

From: Diana #2

On Apr 10, 2007

Really easy and really good. I followed some others suggestions, and eliminated the broth and oil, and added zest. I also added fresh ground black pepper. Even DH liked it. Now that is a great review. Other than potatoes, peas and corn....it's the only other vegetable DH will eat, so it's nice to have a variety....for me. Thanks Toni, for a wonderful recipe.

From: Karen67

On Apr 8, 2007

One of the things I liked best abou this recipe was how easy it came together. I had everything else in the oven when my guests arrived, and with the carrots pre-shredded and the sauce pre-mixed. It was just a matter of sauteing for a few minutes. I used baby carrots put through the food processor to avoid peeling and cutting them up. Since I used almost all of a 2 lb bag of baby carrots, I made 1 1/2 times the sauce. I used all OJ, added the honey, and substituted potato starch for the corn starch since I made this during Passover (and corn starch isn't allowed). It had a strong orange flavor and just the right amount of sweetness.

From: Sydney Mike

On Mar 14, 2007

What a great way to prepare this greatly under-appreciated veggie! As with others, I deleted the chicken broth, increased the orange juice [AND added a bit of orange zest!], & the result was OUTSTANDING! Thanks so much for this great recipe!