As we were growing up, this was one of the few ways my mom could convince my dad to eat carrots.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds carrots, peeled and sliced
- ¼ cup butter, melted
- ¼ cup orange juice
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
- Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
- Bake in the preheated oven until carrots are tender, 15 to 20 minutes.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 122 mg |
| Sugars | 23 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great easy recipe that can be tweaked to your own tastes. I skipped the sugar, eased back on the cinnamon and added a bit of orange peel. Yummy!
Like eating Candy.Delicious.
I used orange juice concentrate, reduced the sugar to two tablespoons each and added 1 tablespoon fresh grated ginger instead of the cinnamon. Next time I will increase the fresh ginger to two tablespoons or more to get a little more zing!
This will be a new regular addition to the Thanksgiving menu. I julienned the carrots and used a little bit more glaze so i could put this together a day ahead of time .. the carrots soaked in the glaze over night and were absolutely delicious after baking them the next day. Thanks for the great recipe.
I made no changes. Yes, I will be making this again very soon.
I made no changes. Yes, I will be making this again very soon.
Simple and delicious! It was a hit with my family!
Very good! So easy make! My family loved it! The only thing I did different was add about quarter teaspoon cayenne pepper. Will be making this again soon!
Loved this change of pace. I have always added white sugar to my carrots. Fresh squeezed was an amazing
I know I’m going off the recipe but I did these without the sugar, just cinnamon and OJ and they were still very delicious! Save yourself the extra sugar and cals and enjoy them maybe even more without the guilt (:
Amazing! I had to lower the portion sizes because I wasn’t making it for a crowd, but no matter what I would like to try this again. It’s simple and easy, and the result was delicious.
Cut back the sugars to 1/4 cup each like so many people suggested. I used mini carrots and cooked them for 7 minutes. They were done. I liked everything but the fact that there was no glaze. All of the liquid was in the bottom of the pan and the carrots looked kinda dry. Disappointed about no glaze but they were tasty.
My husband loved it. Will definitely make it again!
Used put pumpkin spice for a festive touch.
This got rave reviews from my friends and family! I used baby carrots and I steamed them 10 minutes until tender first. I only used 1/4 C brown sugar, no other sugar, and I added 1/4 teas each of salt and black pepper and 1/8 teas each of ground cloves and nutmeg. Definitely a recipe I’ll repeat!
I read the other reviews first and made a couple adjustments. We put these on the BBQ and slow cooked them for 4 hours. We doubled the amount of orange juice and did not add any sugar. They were very good. Lots of compliments from the guests. Thanks for the idea.
These are so good. Thanks.
less butter/sugar next time
I put everything in the slow cooker – had three bags of petit carrots I had to use up – so tripled the sugar (used brown sugar only) and the juice and butter. Also didn’t use the cinnamon – added fresh tarragon and fresh ground nutmeg. Great!! Thanks for the idea!
This was very good but I think I would cut back on the cinnamon a bit so there is just a hint of cinnamon, it did overpower a bit. But still very good!
Wonderful for Christmas. I used the crinkle-cut carrots from the store, cut the sugar and brown sugar in half as some suggested, and the dish turned out perfect!!