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–+ servings

Orange Glazed Carrots and Beets

Sue Lau
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5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 253 kcal

Equipment

  • small skillet; saucepan

Ingredients
  

  • 1 pound peeled baby carrots
  • 1 medium onion sliced
  • 1 tablespoon olive oil
  • 2/3 cup orange juice
  • 2 tablespoons cornstarch
  • 1/3 cup cider vinegar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 15 ounce can small whole beets drained and quartered

Instructions
 

  • Boil baby carrots in 3 cups water for 15 minutes or until tender; drain.
  • Heat oil in a small skillet and cook onion until soft.
  • Whisk together the orange juice, cornstarch, vinegar, sugar3, salt and pepper.
  • Add cooked carrots to the onions along with drained beets; stir in orange juice mixture and stir over low heat until it boils and thickens.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 253kcalCarbohydrates: 54gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 541mgPotassium: 529mgFiber: 5gSugar: 38gVitamin A: 15773IUVitamin C: 28mgCalcium: 61mgIron: 2mg
Keyword Carrot recipes
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