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Orange-Glazed Carrots recipe

December 05, 2007

1 pound carrots
1/4 cup chopped pecans
1 orange
1 tablespoon butter
1 tablespoon dark rum
4 teaspoons Splenda
1/2 teaspoon dark molasses

Preheat oven to 350 degrees.

Peel the carrots and cut them into strips or slices, whatever you prefer. I like thin strips. Put them in a microwaveable casserole with a lid, add a couple of tablespoons of water, cover, and nuke on high for 10 minutes.

Spread the pecans in a roasting pan, and slide them into your oven. Set the timer for 10 minutes.

Grate the orange's zest, and squeeze the juice into a saucepan big enough to hold the carrots. Put on the stove over medium-low heat, and add everything else. Stir together until this sauce is cooked down a little and a bit syrupy.

By now, the carrots should be done. Pull them out of the microwave, drain them, and dump them in the saucepan. Stir until the carrots are coated with the sauce. Keep stirring them over the heat for a minute or two, to let the sauce thicken a little more on the carrots.

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When your pecans are toasted, remove them from the oven, stir them into the carrots, and serve.

Serves 4.

Nutrition information per serving: 146 calories; 8 g fat; 2 g protein; 16 g carbohydrates; 4 g dietary fiber.

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