Citrus-Glazed Baby Carrots

As a little tot, my preschool teacher used to always try to make me eat "afternoon snack". I said "heck no" because the snack was raw carrots dipped in Italian dressing. Well, okay, I didn't actually say "heck no"- it was more of a whiny "wah", but nonetheless, I was not into carrots or the bland dressing.

Carrots get a bad rap at times...this recipe sets the record straight. The glaze brings out the natural sweetness of the carrots and really takes no time at all to prepare, which is perfect during the week to go with a quick turkey burger or chicken breast.

Ingredients & Recipe:
Printable Recipe

• 1 package of baby carrots (about 2 cups)
• 3/4 cups orange juice
• 1/2 cup light brown sugar
• 2 Tbls. cornstarch
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 Tbls. butter
• S & P
• 1 Tbls. fresh parsley, or a dash of dried parsley

Begin by placing carrots in a pot, cover with 1-inch of water and simmer, covered, about 10-12 minutes, until tender but still crisp (A.K.A. not mushy!!!)

Meanwhile, use a fork to mix together the orange juice, brown sugar, cornstarch, and spices in a small saucepan, over medium-high heat. Stir constantly and boil the mixture, about 1-2 minutes until thickened. Now, stir in the butter until melted, season with S & P.

To serve, arrange the carrots in your serving dish. Pour the glaze over the carrots, sprinkle with parsley.

You Could Also Try...

• Not a fan of the "baby-carrot"? Just peel and chop "adult"/regular carrots and continue with the recipe
• Drizzle this sauce over sweet potatoes!