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

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5 19 28
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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: 94 calories, 3g fat (2g saturated fat), 10mg cholesterol, 217mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein Diabetic Exchanges: 2 vegetable, 0 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


Reviews for Contest-Winning Glazed Carrot Coins

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
GStaelens 224318
Reviewed Apr. 6, 2015

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MY REVIEW
mayge 141934
Reviewed Jan. 20, 2014

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

MY REVIEW
delowenstein 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 127460
Reviewed May. 2, 2013

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

MY REVIEW
TheDix 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 206689
Reviewed Nov. 20, 2012

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

MY REVIEW
recipegirl25 141807
Reviewed Aug. 29, 2012

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

MY REVIEW
iteach5 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."

MY REVIEW
2princesses2love 127459
Reviewed Mar. 4, 2012

"These are so good. I cut my carrots in strips & cooked this in the oven."

MY REVIEW
Cookiequeen27 126899
Reviewed Dec. 2, 2011

"This recipe is fantastic! My husband does not like carrots and he went back for seconds!"

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