Ginger-Orange Glazed Carrots

5 from 6 votes

These glazed carrots have much less sugar than traditional recipes, but if you want even less, try using a low-sugar syrup like the one made with monk fruit.

Servings: servings

Calories: 85kcal

Author: Susan Voisin

Ingredients

1 pound baby carrots or peeled carrots cut into 1/4-inch slices
1 1/2 cups water
1/4 teaspoon salt
1/2 cup fresh-squeezed orange juice
1 teaspoon ginger root grated
1 teaspoon grated orange peel plus additional for garnish
2 tablespoons agave nectar, sugar, or maple syrup
1/4 teaspoon salt optional or to taste

Instructions

Place the carrots in a medium-sized sauce pan and add salt and water. Cover and bring to a boil. Boil just until carrots are beginning to soften, about 3 minutes for very small carrots, longer for thicker carrots. Drain water and return carrots to sauce pan.
Add the remaining ingredients to the carrots and bring to a simmer over medium heat. Cook uncovered, stirring often, until the liquid is reduced until very little–about a tablespoon–remains. Serve hot, warm, or cold with additional orange peel as garnish.

Nutrition