“Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon butter
  • 1 lb carrot, sliced 1/4-inch thick on the diagnol
  • 1 cup water (or enough to cover by one inch)
  • 14 cup orange juice concentrate, thawed
  • 2 tablespoons snipped chives
  • 1 /. to 1/2 teaspoon salt, to taste
  • 14 teaspoon pepper

Directions

  1. Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
  2. Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.

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