This simple side dish should please even non-vegetable lovers. I made this as part of our ongoing effort to incorporate more vegetables into our meals and served them with some dijon-baked chicken. The recipe is adapted from one I found in my Crock-Pot recipe book.
Ingredients:
(Serves 2 - 3)
• 4-5 whole carrots, peeled and diced
• 1 tablespoon cornstarch
• 1/8 cup brown sugar
• 1/2 cup orange juice
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
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| Don't you love how evenly I've chopped all my carrots? Professional chefs would be appalled. |
Directions:
• Bring all ingredients to a boil in a saucepan
• Reduce heat to low and let simmer 20 - 30 minutes until sauce is reduced to a glaze and carrots are tender.
*You could also add orange zest to this recipe if you're using fresh squeezed orange juice and baby carrots instead of whole carrots if that's what you have on hand. Just adjust the cooking time for baby carrots to be longer if you don't cut them up.
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