1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (139g) Recipe makes 6 servings
Calories 79
Calories from Fat 3		(3%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 65mg		2%
Potassium 395mg		11%
Total Carbohydrate 19.0g		6%
	Dietary Fiber 2.7g	10%
	Sugars 12.1g
Protein 1.2g		2%
detailed view... how is this calculated?

Menus using this recipe:

A Week of Healthy But Yummy Eating

Norelllaura1

people who like this recipe also like:

Orange-Cranberry Muffins for Diabetics

By: mikekey

Ww Asian Marinated Asparagus - 1 Pt.

By: TeresaS

Spicy Nutmeg Carrots

By: PaulaG

Orange Banana Sunrise Smoothie

By: MsSally

Chili-Cheese Sloppy Joes

By: MarraMamba

Orange-Spiced Carrots (Fat-Free)

Recipe #251961 | 25 min | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Sep 10, 2007

You may use a bag of baby carrots in place of sliced, and the spices may be adjusted to taste, if I am serving these to guests I go the extra step of drying all the cooked carrots with paper towels to make certain they are extra dry so the coating will stick to them and not become thin, if you are serving a large dinner party you might want to double the recipe, for an extra kick add in a very small pinch cayenne pepper --- these are very good!

SERVES 6 -8 (change servings and units)

Ingredients

5 cups sliced carrots
2 tablespoons brown sugar (use more for a sweeter taste)
3 teaspoons cornstarch
1 cup orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper (or to taste)
1 pinch salt (optional)

Directions

1
In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
2
At this point you may cook dry them with paper towels if desired.
3
In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
4
Return the carrots to the saucepan and toss until heated through and coated.
5
Season with salt if desired.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Breakfast Burrito (Ww)

Gomae - Japanese Style Spinach Salad

Channa Masala

Cinnamon Bun Oatmeal

Featured Reviews for This Recipe

From: Chef #750362

On Sep 13, 2009

These were good. What I really liked about the recipe is that is does not have butter in it. I just can't bring myself to add butter to my veggies. Easy to make although I did have problems with the cornstarch clumping, next time ill make a slurry first.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: kusinera

On Jan 5, 2009

this was made and enjoyed by all at our holiday dinner table, these carrots are outstanding, thank you Kitty for making my Christmas dinner such a success with your wonderful recipes.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: clw721

On Jan 2, 2009

great way to eat carrots

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Boomette

On Dec 10, 2008

I used baby carrots that I cooked in my steamer. I used unsweetened orange juice and just the quantity requested for the brown sugar. That way, DH liked this. And DS likes anything with carrots, I made this specially for him Thanks Kit. Made for the Kittencal-Cookathon