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Ginger Carrots

Total Time

Prep/Total Time: 20 min.


4 servings

“Ginger adds extra zing to this bright orange side dish,” relates Joyce Guth of Mohnton, Pennsylvania. “It goes especially well with a ham dinner.”


  • 3 cups sliced carrots
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup orange juice
  • 1 tablespoon butter


  1. Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm.
  2. In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat.

Nutrition Facts

3/4 cup: 99 calories, 3g fat (2g saturated fat), 8mg cholesterol, 355mg sodium, 18g carbohydrate (12g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fruit, 1/2 fat.

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