Published February 22, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 20 min
Prep Time: 5 min | Cook Time: 15 min
Delicious on the side of your Sunday roast and any fish dish, this sometimes boring vegetable is elevated with tangy orange juice and oniony chives.
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Calories per serving: |
93 |
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Total Fat 3.0g |
5% |
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Sodium 123mg |
5% |
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Calories per serving: |
93 |
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% Daily Value* |
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Total Fat 3.0g |
5% |
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Saturated Fat 0.5g |
3% |
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Sodium 123mg |
5% |
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Total Carbohydrate 16.1g |
5% |
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Protein 1.0g |
1% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1lb. baby carrots
- 1/4 cup orange juice
- 1 tsp. cornstarch
- 2 tbsp. soft brown sugar
- 1 tbsp. margarine
- 1/4 tsp. salt
- 4 tbsp. chives, chopped
Step by Step:
- Bring a large saucepan of salted water to the boil and add the carrots. Simmer for 10 to 15 minutes or until tender. Drain the carrots and return them to the saucepan.
- Add the orange juice and cornstarch and simmer for 5 minutes or until the juice has thickened. Add the remaining ingredients and stir until the butter and sugar has melted.
