Serves: 4
Total Calories: 110
Slice carrots diagonally, about 1-inch thick. Place in covered 1 1/2-quart glass casserole with water. Cook on HIGH in microwave for 8 minutes. Stir halfway through cooking time. Drain.
Meanwhile, combine sugar, cornstarch, salt and ginger in a small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly.
If you do not have a microwave, cook carrots covered in a small amount of boiling salted water until just tender, about 20 minutes. Drain.
Even Easier: I also tried this with 2 cans of carrots. Microwave only 2 minutes to warm, then drain and add sauce. Beta carotene never tasted so good.
This Sunshine Carrots recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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