I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin

Citrus Rainbow Carrots

Test Kitchen Tips
Citrus Rainbow Carrots
Prep Time
10 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 pounds medium rainbow or regular carrots, diagonally sliced
- 3 tablespoons butter
- 2 tablespoons sugar
- 1-1/2 teaspoons grated orange zest
- 2 tablespoons orange juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cloves
Directions
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan.
- Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts
2/3 cup: 132 calories, 6g fat (4g saturated fat), 15mg cholesterol, 445mg sodium, 19g carbohydrate (12g sugars, 4g fiber), 2g protein.
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