Contest-Winning Glazed Carrot Coins Recipe

4.5 21 30
Contest-Winning Glazed Carrot Coins Recipe
Contest-Winning Glazed Carrot Coins Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Glazed Carrot Coins Recipe

Read Reviews
4.5 21 30
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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: 94 calories, 3g fat (2g saturated fat), 10mg cholesterol, 217mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit.

  • 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
  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

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Reviews forContest-Winning Glazed Carrot Coins

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2124arizona User ID: 845443 268797
Reviewed Jul. 1, 2017

"These carrots are easy to prepare and taste wonderful! It makes a great diabetic exchange!! We love them!!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 264718
Reviewed Apr. 16, 2017

"Very easy and good. My son and I really liked them but they weren't enough to convert my husband who doesn't really care for cooked carrots. I did not have ginger so just used extra cinnamon."

MY REVIEW
GStaelens User ID: 1765741 224318
Reviewed Apr. 6, 2015

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MY REVIEW
mayge User ID: 2822821 141934
Reviewed Jan. 20, 2014

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

MY REVIEW
delowenstein User ID: 3766053 152213
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
rosomalley User ID: 3143785 127460
Reviewed May. 2, 2013

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

MY REVIEW
TheDix User ID: 607421 65179
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
centralvacmama User ID: 3711919 206689
Reviewed Nov. 20, 2012

"Simple recipe that's quick to make and delicious!"

MY REVIEW
recipegirl25 User ID: 5555405 141807
Reviewed Aug. 29, 2012

"MMMM.. these carrots are so good!! Made them for company... definitely a hit!!"

MY REVIEW
iteach5 User ID: 6124838 206688
Reviewed May. 2, 2012

"This was quick and easy, as well as much tastier than plain cooked carrots. Ingredients are those already on hand. Hubby enjoyed them very much. I followed the recipe exactly, except that I cooked the carrots first and then made the sauce and poured over them and heated for a minute or two."

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