Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baby Carrots in Orange Sauce
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- #20824
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 cups baby carrots
2 cups orange juice
1 cup water
1/4 cup butter or margarine
1/3 cup brown sugar
1 1/2 tablespoon cornstarch, MIXED WITH
2 tablespoons water
directions
In medium sauce pan, combine orange juice and water and bring to a boil. Add butter and brown sugar. Add carrots, cover and cook on medium for about 10 minutes or until carrots are tender crisp.
Mix cornstarch with water and add to saucepan. Cook until sauce thickens. Serve carrots, spooning orange sauce on top.
added by
samneal
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 1, 2006
This recipe was a nice change from the boring raw carrots and dip. My family enjoyed it.