Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.—Wendy Masters, Grand Valley, Ontario
- 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
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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."