Carrots 2 pounds carrots, peeled and sliced 1/4-inch thick 1/2 teaspoon salt, if desired Glaze 2/3 cup packed brown sugar 1/4 cup margarine or butter 1 teaspoon grated orange peel 1/2 teaspoon salt
In a large saucepan, heat about one inch of water to boiling over high heat. Add the sat (if using) and carrots. Cover, return to boiling. Reduce heat to a simmer and cook, covered, for 15 minutes or until the carrots are tender. Use a fork to test for doneness.
For the glaze, combine the brown sugar, margarine, grated orange peel and salt in a saucepan over medium heat. Cook, stirring constantly, until the sugar is dissolved and the mixture begins to bubble. Do not overcook. Remove from heat and set aside.
When the carrots are cooked, drain well and return to the pan. Stir in the brown sugar glaze and cook over low heat for about 5 minutes. Stir gently until the glaze is fully incorporated. Serve hot.
A little on the sweet side for me. I wish I had done the suggestion by the other review that said to use orange juice in the glaze because I think that I would have liked better. The carrots were good, just a little too sweet for me personally with the amount of brown sugar.
Shiraz July 11, 2013 REVIEW:
YUM!!!! I omitted the orange and used tiny baby carrots (the really tiny ones not the nubs). Cooked it less time because they are smaller. Used brown sugar splenda and lower fat margarine. Yum Yum Yum!
Mac July 10, 2013 REVIEW:
Delicious! The carrot coins were very nice and tender and the brown sugar glaze was sweet without being too sweet as the salt and orange peel balance it out. A truly fantastic, not to mention easy, recipe. I highly recommend it.
90210 July 8, 2013 REVIEW:
I liked that this used orange peel instead of orange juice. The orange flavor was mild and not tart like some. Carrots were good and tender. We all enjoyed this recipe, thank you!
Becky December 1, 2010 REVIEW:
changes I made: I used baby carrots, sliced length-wise in half, steamed the carrots in the microwave in a covered dish for about 4 minutes, then sauteed them in the butter, brown sugar, orange rind mixture. I also squeezed about 2 tbsp orange juice into the mixture.
A definite must for a yummy Thanksgiving meal!
tmalatesta November 14, 2009 REVIEW:
Three changes I made:
(1) used baby carrots and cooked for 1 hour 15 min, until fall-apart soft;
(2) used "dark" brown sugar (which is all that I had on hand);
(3) used about 1/4 cup of orange juice (helped to cut the sweetness of the dark brown sugar -- I did not have any orange zest) and allowed to cook down.
With those alterations, these glazed carrots were absolutely wonderful and this recipe was voted into being a new staple in our home.
Member since: Jan 28, 2008
normapauline January 10, 2009 REVIEW:
Good recipe, always a favorite.
Kim In Wyoming August 22, 2007 REVIEW:
This is my go to recipe for the holidays or anytime I need a simple yet good veggie dish.
Taaz November 15, 2006 REVIEW:
I had a ginormous bag of carrots I wanted to use up so I've been looking for recipes. This was really good and easy and my kids who for some reason are picky about how I cook carrots thought it was great because it was sweet and didn't taste like "icky vegetables".
Fruit salad can serve multiple purposes. It can be a casual side dish, a kid-friendly healthy snack, or an elegant dessert. Get creative with tropical or exotic fruits like star fruit or lychees, or keep it simple with a fruit cocktail type salad.