Orange-Glazed Carrots

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 100, total fat 3 G., saturated fats 2 G., proteins 2 G., carbohydrates 17 G., fiber 3 G., cholesterol 8 mg, sodium 199 mg, sugar 11 G.

As we know, carrots are rich in vitamin A, which is best absorbed in the presence of fat. Therefore, it's hard to imagine a healthier and more delicious combination than in this dish. The carrots are infused with creamy orange juice, which, as it simmers, coats the orange vegetables in a shiny glaze. Fresh dill adds a touch of freshness and enlivens the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. carrots
1 cup fresh orange juice
1 tbsp (15 g) butter
1 tbsp freshly picked dill leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, Orange juice, dill

Cooking the dish according to the recipe:

Cut a 3-cm-long piece off one end of the carrot at an angle. Rotate the carrot a quarter turn and repeat. Continue rotating and cutting the carrots into 3-cm-long pieces. Combine them in a large saucepan with the orange juice. Pour in enough water to just cover the carrots. Add the butter and 1/4 teaspoon each of salt and ground black pepper.
Bring to a boil. Reduce heat to simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Sprinkle with dill and serve.

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