Having lived in Sunny Florida for many years, I felt it only right to call these Sunshine Carrots.
Why? Because they have orange juice in them of course.
Really I could have called them anything but it’s still somewhat winter here in Minnesota and I need a sunny bright name that would bring a little light to the gloomy days here.
So sunshine carrots it is!
However a more direct name would be more like Orange Ginger Carrots.
These Sunshine Carrots have a little orange juice and a little ginger in them making them a tasty side dish to any meal!
The combination of the two flavors really brings a complimentary flavor to the carrots making them a delicious side dish.
I am someone who enjoys eating cooked carrots as a side dish.
I find them to be easy to make and if done right, packed with flavor.
Plus in general, cooked carrots are pretty quick to make.
You just cook them on the stove at the same time you are making your meal and in general they’ll be done at the same time!
Really, who of us have not been in a side dish rut more than one time in our life?
Side dishes seem to be the bane of my existence. I NEVER EVER EVER remember to make a side dish when when it’s just my family, however when we have company over it’s always a must have. Strange I know.
And who of us wants to create elaborate side dish’s for every meal?
Sometimes we are just desperate to get a vegetable on the table in an effort to get vegetables of some sort into our families diet.
This dish of Sunshine Carrots offers a unique side dish, packed with flavor and is super easy to make.
Perfect for Sunday dinner, weeknight dinner or even Easter or Thanksgiving!
Give these Sunshine Carrots a try and let me know what you think!
Main dishes these Sunshine Carrots would go great with include…
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- 1 pound of baby carrots
- 1/2 teaspoon + 1/4 teaspoon salt
- 1/4 cup orange juice
- 1 Tablespoon sugar
- 1/4 teaspoon ground ginger or ginger paste
- 2 Tablespoons butter
- 1 teaspoon cornstarch
- 1 teaspoon water
- Place carrots and 1/2 teaspoon salt into a small pot. Cover with water. Bring to a boil and cook for 20 minutes or until carrots can easily be speared by a fork. Drain.
- 5 minutes before carrots are finished cooking, in a separate pot, combine 1/4 teaspoon salt, orange juice, sugar, ginger and butter. Mix well and cook over medium heat until sugar is dissolved. Remove from heat.
- In a small bowl combine cornstarch and water.
- Whisk cornstarch mixture to ginger mixture and whisk until mixture thickens.
- Pour over drained carrots and gently toss.
- Serve immediately.