Carrots (Photo credit: CLC Photography) Every now and then I want to take something simple and just make it more interesting - not the same old thing. My kids have all gotten used to fresh carrots dipped in Ranch dressing - but to cook them, oh, not so much. They think they're too mushy and boring.
To take care of boring, I used an easy glaze to dress these veggies up in a way they'd like. I used just a few ingredients, one of them orange juice, to bring new life to a common veggie.
Orange Glazed Carrots
1 can (14.5 oz) carrots
1 tsp. butter
2 T. brown sugar
1/8 cup orange juice
In small sauce pan, cook carrots until warm, about 3-4 minutes. Drain and pour into serving bowl. Place butter in warm pan to melt. Turn heat to low and add brown sugar, stirring to combine. Pour in orange juice, stirring constantly. When this warms and thickens a little (2-3 minutes), return carrots to pan. Stir to cover carrots with glaze and warm for a few minutes more. Return to serving dish. Serves 2-3.
Tip - to use a bag of fresh baby carrots, double the other ingredients and increase the cooking time of carrots by 7-8 minutes. Serves 6.
To take care of boring, I used an easy glaze to dress these veggies up in a way they'd like. I used just a few ingredients, one of them orange juice, to bring new life to a common veggie.
Orange Glazed Carrots
1 can (14.5 oz) carrots
1 tsp. butter
2 T. brown sugar
1/8 cup orange juice
In small sauce pan, cook carrots until warm, about 3-4 minutes. Drain and pour into serving bowl. Place butter in warm pan to melt. Turn heat to low and add brown sugar, stirring to combine. Pour in orange juice, stirring constantly. When this warms and thickens a little (2-3 minutes), return carrots to pan. Stir to cover carrots with glaze and warm for a few minutes more. Return to serving dish. Serves 2-3.
Tip - to use a bag of fresh baby carrots, double the other ingredients and increase the cooking time of carrots by 7-8 minutes. Serves 6.
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