With her sweet, silky sauce this Orange -colored carrots Will beg a leading role on every buffet or dining table.
I love carrots. It is fun to eat raw with vegetarian dips or guacamole or to enjoy in various cooked dishes from sweet to hearty. . From juicing to grids, cutting, dice and pimples, there are so many ways to use carrots that you always want to hold a bag at hand.
However, one of my favorite methods to make carrots is a sweet and citric glaze. Orange -colored carrots look chic and sound, but are really child’s play. I love to use them for dinner parties, especially in spring with the first carrots of the season from my garden. However, you don’t need a special reason to make orange carrots. After all, they need less than 20 minutes to switch from preparation to the table.
In this recipe you can use freshly frozen or filled orange juice. Try a different taste profile blood oranges, mandarins, clementines and other orange varieties. Adding a small orange bowl increases the taste. Remember to avoid the white mark in shells because the bitter is bitter.
Are orange carrots healthy?
Carrots are a healthy vegetable and give the diet plenty of vitamin A and fiber. This recipe has low sodium, adds fat and sugar to a meal. It can be part of a balanced meal if they are served alongside other healthy options such as lean protein and a side salad or green vegetables. The recipe is naturally gluten -free and can be made milk -free by replacing butter on a vegetable basis.
A nice presentation
Baby carrots make meals quickly and easily because they don’t have to worry about peeling and cutting the vegetables. Today you will also find packages from Tricolor baby carrot that enable a nice and colorful presentation at your dinner or your buffet table. If you use larger carrots, it is visually appealing to cut them diagonally in this dish.
You can also sprinkle an orange peel or even a mixture of orange, lime and lemon peel for additional color and taste. For a spicy contrast, it crowns with a little crumbled goat cheese. If it is a hint of crunch you are looking for, end your carrots with roasted splinter almonds or chopped pistachios.
FAQs & tips
After you have reached room temperature, orange carrots can be cooled in an airtight container for up to 4 days. They can also be frozen for up to 3 months. Use a freezer or container when freezing and thaw frozen carrots overnight in the refrigerator overnight. You may have to add 2 to 3 tablespoons of water to the pot when recovering.
You can use any sweetener you like. I tried coconut sugar, maple syrup, honey and date syrup, all of which worked well. Although I haven’t tried them, I am sure that most keto sweeteners, molasses and granulated sugar would also provide good results.
Cinnamon, ginger, cloves and penspice are great options to switch the taste profile. Add a pinch of garlic powder and dried thyme for a sweet and hearty taste. Then sprinkle on something fresh, chopped thyme for the set.
Operate suggestions
Orange -colored carrots are ideal for your vacation lunch or your buffet table. They are so good that you can find several ways to integrate them into regular meals a week, also with starters such as Easy PurKey wooden roasts, shake-and-bake chicken, pork peated in the air board and fish cake. Some hearty side dishes to compensate for the sweetness are microwave spinach, roasted Brussels sprouts and asparagus, green beans from Crock-Pot shock and this delicious healthy broccoli salad recipe.
Preparation: 5 Minute
Cook: 12 Minute
In total: 17 Minute
Ingredients
- 1 pound Baby carrot
- Water Enough to cover carrots
- 1/3 cup Freshly suitable orange juice
- 3 tablespoon brown sugar
- prize Salt
- prize of ground nutmeg
- 2 teaspoon Corn starry mixed with 1 tablespoon of water (to make a fault)
- 2 tablespoon unsalted butter
- Fresh parsley or dill chopped (for garnish, optional)
Instructions
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Place the carrots in a saucepan and add enough water to cover them. Bring to a boil and let it boil for about 4 to 7 minutes. Drain and then return the carrots to the pan.
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In a bowl, mix the orange juice, the brown sugar, the salt, nutmeg and the flap. Pour in the pan over carrots and put butter.
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Simmer over medium heat until the glaze becomes thicker for about 2 to 5 minutes. Try and add more brown sugar if you are preferred.
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Transfer the glazed carrots to a serving dish and serve them warmly. When used, sprinkle with fresh herbs to garnish.
Nutritional information:
Calories: 137Kcal (7%) Carbohydrates: 21G (7%) Protein: 1G (2%) Fat: 6G (9%) Saturated fat: 4G (25%) Polyunes unsaturated fat: 0.3G Monoons unsaturated fat: 1G Transfett: 0.2G Cholesterol: 15mg (5%) Sodium: 92mg (4%) Potassium: 324mg (9%) Fiber: 3G (13%) Sugar: 16G (18%) Vitamin A: 15854IU (317%) Vitamin C: 13mg (16%) Calcium: 48mg (5%) Iron: 1mg (6%)
Recipes written and manufactured by the Food Faith fitness only serve for information purposes.
