Skip to main content New this month
Get the Allrecipes magazine

Carrots a la Orange

Rated as 4.3 out of 5 Stars

"This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 79 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
  2. Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 79 calories; 4 g fat; 10.8 g carbohydrates; 0.8 g protein; 10 mg cholesterol; 176 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 10
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I used Truvia instead of white sugar and Trop 50 brand orange juice. My family loved these carrots and I literally could not stop eating them. VERY tasty. NOTE: I had a serving and a half leftov...

Most helpful critical review

Too much butter. This was an interesting change to the brown sugared carrots and I liked the citrus flavor. Thanks for the recipe though.

Most helpful
Most positive
Least positive
Newest

I used Truvia instead of white sugar and Trop 50 brand orange juice. My family loved these carrots and I literally could not stop eating them. VERY tasty. NOTE: I had a serving and a half leftov...

Very good side dish and quick to prepare. I used Splenda and will bump up the amount of ginger next time just because I liked that flavor in this. The OJ and the ginger work together nicely in...

I made this tonight to go with my roast pork... and it turned out wonderful, I did change one ingredient which was instead of sugar, I put in honey. Added the ginger to taste as well ... think i...

Made this to take to Christmas Eve dinner and even my carrot hating husband liked it.

Too much butter. This was an interesting change to the brown sugared carrots and I liked the citrus flavor. Thanks for the recipe though.

So simple and yet so great. Sauce is thick so we just added more orange juice. Lovely taste.

This was GREAT! Easy, fast, delicious, healthful; this is a winner. I made a few minimal changes: I left out the sugar (felt like between the sweetness of the orange juice and the sweetness of...

A little disappointing. I liked the little flavor I could taste, but it just didn't come across. Maybe because I used fresh squeezed oj and fresh ginger? I'll try it again with normal oj and ext...

This recipe deserves a lot more attention. It is super easy and tastes great! It uses simple Farmer's Market ingredients. I adapt it to my low-carb diabetic diet (using Splenda instead of sugar)...