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Citrus Rainbow Carrots

I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 2 pounds medium rainbow or regular carrots, diagonally sliced
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1-1/2 teaspoons grated orange zest
  • 2 tablespoons orange juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves

Directions

  • Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan.
  • Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.


Test Kitchen Tips
  • Rainbow carrots can be deep burgundy, golden yellow, jeweled orange or creamy white in color.
  • Be careful to only zest the outer layer of orange peel. The white part underneath is bitter.
  • One medium orange will yield about 4 teaspoons grated orange zest.
  • Nutrition Facts
    2/3 cup: 132 calories, 6g fat (4g saturated fat), 15mg cholesterol, 445mg sodium, 19g carbohydrate (12g sugars, 4g fiber), 2g protein.

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