Contest-Winning Glazed Carrot Coins Recipe

5 23 32
Contest-Winning Glazed Carrot Coins Recipe
Contest-Winning Glazed Carrot Coins Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Glazed Carrot Coins Recipe

Read Reviews
5 23 32
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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

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, 1/2 fruit.

  • 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
  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

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Reviews forContest-Winning Glazed Carrot Coins

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tigortweet User ID: 6916011 276337
Reviewed Oct. 15, 2017

"These are delicious! My kids love cinnamon and these hit the spot. My 5&7year olds gobbled them up."

MY REVIEW
TNbluffbaker User ID: 46423 274899
Reviewed Oct. 5, 2017

"My kids normally don't like carrots, but they loved these! So different from any of my other carrot recipes."

MY REVIEW
2124arizona User ID: 845443 268797
Reviewed Jul. 1, 2017

"These carrots are easy to prepare and taste wonderful! It makes a great diabetic exchange!! We love them!!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 264718
Reviewed Apr. 16, 2017

"Very easy and good. My son and I really liked them but they weren't enough to convert my husband who doesn't really care for cooked carrots. I did not have ginger so just used extra cinnamon."

MY REVIEW
GStaelens User ID: 1765741 224318
Reviewed Apr. 6, 2015

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MY REVIEW
mayge User ID: 2822821 141934
Reviewed Jan. 20, 2014

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

MY REVIEW
delowenstein User ID: 3766053 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 User ID: 3143785 127460
Reviewed May. 2, 2013

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

MY REVIEW
TheDix User ID: 607421 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 User ID: 3711919 206689
Reviewed Nov. 20, 2012

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

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