Ginger-Orange Glazed Carrots

Posted by Diana van Eyk on December 17th, 2011

Thanks to the fat free vegan website for this delicious recipe.


photo: Wiki images, Agricultural Research Service, United States Department of Agriculture

  • 1 pound baby carrots or peeled carrots, cut into 1/4-inch slices
  • 1 1/2 C. water
  • 1/4 teaspoon salt
  • 1/2 cup fresh-squeezed orange juice
  • 1 tsp. ginger root, grated
  • 1 tsp. grated orange peel (plus additional for garnish)
  • 2 tbsp. agave nectar, sugar, or maple syrup
  • 1/4 tsp. salt (optional or to taste)


  1. Place the carrots in a medium-sized sauce pan and add salt and water. Cover and bring to a boil. Boil just until carrots are beginning to soften, about 3 minutes for very small carrots, longer for thicker carrots. Drain water and return carrots to sauce pan.
  2. Add the remaining ingredients to the carrots and bring to a simmer over medium heat. Cook uncovered, stirring often, until the liquid is reduced until very little–about a tablespoon–remains. Serve hot, warm, or cold with additional orange peel as garnish.
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