- 1 pound carrots, julienned
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup orange juice
- 2 tablespoons butter
- Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
- Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat. Yield: 4 servings.
Originally published as Sunny Carrot Sticks in Taste of Home December/January 2000, p13
Reviews for Sunny Carrot Sticks
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 25, 2010
"This is fresh new way to fix carrots. I thought they were very good and will make often."
Reviewed Oct. 29, 2009
"My son gave this 2 thumbs up! I like it that it's quick and easy, especially since I can buy carrots already julienned in my supermarket."