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Contest-Winning Glazed Carrot Coins Recipe
Contest-Winning Glazed Carrot Coins Recipe photo by Taste of Home

Contest-Winning Glazed Carrot Coins Recipe

Publisher Photo
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. —Helen Bethel, Maysville, North Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 6 medium carrots, cut into 1/2-inch slices

Nutritional Facts

3/4 cup (prepared with reduced-fat butter) equals 94 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 217 mg sodium, 17 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

Directions

  1. In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally. Yield: 4 servings.
Originally published as Glazed Carrot Coins in Taste of Home August/September 2005, p 31

Nutritional Facts

3/4 cup (prepared with reduced-fat butter) equals 94 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 217 mg sodium, 17 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

Reviews for Contest-Winning Glazed Carrot Coins

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 20, 2014

I tried this recipe and it was delicious. Then I tried it with parsnips--also delicious!

MY REVIEW
Reviewed Jun. 4, 2013

I used this recipe, too! I admit that I DID omit the brown sugar, though, for health issues! I'd also omitted the ginger, but I used the ground cinnamon and 6 to 12 carrots! It's just my Mom & myself, so

I used it just for us! I admit that brown sugar DOES give carrots a nice flavor!

It IS a dish I keep in the back my my mind when I want to prepare a carrot side dish!

Thank you for sharing this recipe, Helen Bethel! Dawn E. Lowenstein

MY REVIEW
Reviewed May. 2, 2013

Excellent taste, quick and easy to make. What more can you want?

MY REVIEW
Reviewed Apr. 1, 2013

I used 2 lbs. baby carrots and doubled the other ingredients here. Very delicious, sweet and good carrot taste.

MY REVIEW
Reviewed Nov. 20, 2012

Simple recipe that's quick to make and delicious!

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