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California Orange Carrots

I found it very difficult to get children (and even my "big kid") to eat carrots. By adding an orange and serving carrots crisp-tender, I have found that my family is very receptive to this vegetable dish.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 pound carrots, cut into 1/4-inch slices
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1 medium navel orange, peeled, sectioned and cut into bite-size pieces
  • 2 tablespoons butter
  • 1 tablespoon minced green onion, optional
  • 1/2 teaspoon grated orange zest

Directions

  • In a large saucepan, cook carrots in water with salt until crisp-tender; drain. Return to pan; add the remaining ingredients. Heat through.
Nutrition Facts
3/4 cup: 73 calories, 4g fat (2g saturated fat), 10mg cholesterol, 262mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 1g protein.

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