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Gingered Orange Carrots

This attractive side dish looks lovely served alongside poultry, pork or beef. Every time my guests taste the deliciously spiced carrots, they ask for the recipe. —Laurie Hicks, Troy, Montana
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 8 medium carrots, cut into 1/4-inch slices
  • 2 medium onions, halved and thinly sliced
  • 1/4 teaspoon ground ginger
  • 2 tablespoons butter
  • 1/4 cup orange juice
  • 1/4 cup red currant jelly
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh parsley


  • In a large skillet, saute the carrots, onions and ginger in butter for 8-10 minutes or until crisp-tender.
  • Add the orange juice, jelly and salt. Cook and stir for 2-3 minutes or until sauce is slightly thickened. Sprinkle with parsley. Serve with a slotted spoon.
Nutrition Facts
2/3 cup: 125 calories, 4g fat (2g saturated fat), 10mg cholesterol, 183mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

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Average Rating:
  • Shril3
    Oct 8, 2010

    I would make it again but I did not have red currant jelly on hand so substituted sweet red pepper jelly which is what I did have. What else might be a good substutute? It is nice to dress up a root vegetable on occasion.

  • queen2002
    Oct 8, 2010

    The onions add a nice touch, but I found just using butter, Triple Sec and carrots gives you a similar taste without all the fuss and ingredients. It's a good recipe and will use again when I have extra time when making a meal.