Ingredients:
8 medium carrots
1 tablespoon granulated sugar or 1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons butter
Directions:
Bias-slice carrots crosswise about 1/2″ thick.
Place in a saucepan containing 1″ of boiling, salted water.
Cover pan and cook until just tender; about 10 to 20 minutes.
Drain.
Meanwhile, in a small saucepan, combine sugar, cornstarch, ginger and salt.
Add orange juice and cook, stirring constantly until thickened and bubbly.
Boil 1 minute and remove from heat.
Stir in butter.
Pour over hot carrots, tossing to coat evenly.
Garnish with parsley and orange twist, if desired.
Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 35 min.