Friday, December 31, 2010


I was entertaining over the holidays and wanted to dress up the side dish of carrots that I was serving.  This recipe can be easily halved or quartered to feed less people.  It calls for a bit of honey and I don't think you need to add all of the honey called for in the recipe.  An easy alternative to making this recipe and a bit less work is to just add a bit of orange marmalade ( 1 to 2 tsp) to one to two cups of cooked carrots before serving. My guests enjoyed these honey glazed carrots.

Carrots in the pot waiting to be cooked. 

Mixing up the orange and lemon juice, honey, starch and marmalade.

Heating up the mixture to a boil.

Baking in the oven for 25 minutes.
4 pounds of carrots, peeled and sliced
2 tbsp potato or corn starch
1 cup orange juice
1/2 to 3/4 cup liquid honey
1/4 cup orange marmalade or apricot jam
3 tbsp lemon juice
salt and pepper to taste

Place the carrots in a pot filled with water to cover the carrots, bring to a boil and then simmer until tender.  Drain off the water but leave a little bit in the pot.  Dissolve potato/corn starch in the orange juice.  Add to the carrots.  Stir in the honey, marmalade and lemon juice.  Add salt and pepper to taste. Bring to a boil and stir gently.  Remove the pot from the hot burner and transfer the mixture to a casserole dish.  Bake uncovered in a 350 degree F oven for 25 minutes or microwave on high for 10 minutes.  Serves 10 to 12.

Adapted from Noreen Gilletz's cookbook 'MealLeaniYumm!"

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