Ingredients:
1 lb Baby Carrots
1/4 cup Orange Juice
3 Tbsp Brown Sugar
1/4 tsp Corn Starch
2 Tbsp Butter
1/4 tsp ground Ginger
1/4 tsp ground Cinnamon
1/4 tsp Orange Zest
1/4 tsp Lemon Zest
1 pinch Salt
1/4 tsp Fresh Parsley, chopped
Directions:
- In a saucepan, bring the Carrots to a boil, until tender. Drain and return to Saucepan.
- In a small bowl, whisk together Corn Starch and Orange Juice until no lumps.
- Combine Orange Juice Mixture and all ingredients except Parsley into the saucepan with the Carrots.
- Cook on low heat until sauce thickens and is bubbly.
- For plating, garnish with Parsley.
Variations:
Ṽ›Ɣ - Substitute Margarine for the Butter.
