Serves 4
89 cal · 25 min
Zesty Orange Carrots
Recipe GLPR46ece522813e8f
Tender carrot strips infused with warm cinnamon, bright orange zest, and a touch of honey and butter alternative, creating a vibrant and aromatic side dish that pairs beautifully with any main course.
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Ingredients
16 ounces carrots, peeled and cut into strips
1/4 teaspoon ground cinnamon
1/2 orange
1 tablespoon honey
1 tablespoon butter alternative spread
1 tablespoon fresh parsley, optional
Directions
Wash your hands thoroughly with soap and water before beginning.
Peel the carrots and slice them into thin strips. Wash an orange and cut it in half. Squeeze the juice from the orange half into a small bowl, filtering out any seeds. Using a sharp paring knife, carefully remove the orange zest from the peel, taking care to avoid the bitter white pith underneath. Slice the zest into small, thin pieces.
Fill a medium saucepan with about 2 cups of water and bring it to a gentle boil over medium-high heat.
Add the carrot strips and ground cinnamon to the boiling water. Stir gently to combine and ensure the carrots are submerged.
Cook for approximately 10 minutes, or until the carrots are tender but still slightly firm when pierced with a fork.
Drain the carrots thoroughly in a colander, discarding the cooking water.
Return the drained carrots to the saucepan or a serving bowl. Add the honey, butter alternative spread, and orange zest. Toss everything together gently until the carrots are evenly coated and the spread melts into the warm vegetables.
Transfer to a serving dish and garnish with fresh parsley if desired. Serve immediately while hot.
