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Copper Carrots Recipe
Copper Carrots Recipe photo by Taste of Home

Copper Carrots Recipe

Read Reviews (3)
4.5 3
Publisher Photo
WHEN I prepare this delicious carrot recipe, I'm reminded of a fabulous church supper our family attended back in 1942. I had never seen so much delicious food before - truly Southern cooking in full flower. These carrots were one of the side dishes served. -Billie Scoggins, Long Beach, Mississippi
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 3 medium carrots, julienned
  • 2 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 2 tablespoons orange juice
  • 1 tablespoon butter
  • Chopped fresh parsley, optional

Nutritional Facts

1 serving (1/2 cup) equals 115 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 385 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein.

Directions

  1. In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley if desired. Yield: 2 servings.
Originally published as Copper Carrots in Reminisce November/December 1996, p45

Nutritional Facts

1 serving (1/2 cup) equals 115 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 385 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein.

Reviews for Copper Carrots(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 2, 2012

Quick recipe that the whole family enjoyed.

MY REVIEW
Reviewed Aug. 7, 2011

Very Good, bowl was empty when we left the table

MY REVIEW
Reviewed Feb. 13, 2011

wonderful rich flavor the whole family would enjoy ..Sonja from Ellsworth, Maine

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