Sunshine Carrots

I love heirloom recipes.  Those are recipes that are handed down from generation to generation.  Recipes that you grew up with.  I come from a line of women who cooked, all.the.time.  I didn't grow up eating out.  It was a rare occasion that we were able to eat out, and it was usually when we were traveling.  And it was tradition for us to get together as families and cook together on holidays.

There was a dish that was asked for at each gathering.  That was my mom's Sunshine Carrots.  The carrots are boiled to be tender crisp (they can also be steamed if you wish).  The sauce is an orange juice base.  It brings out the natural sweetness of the carrots.  It is the perfect compliment to a salty meat, and the kids have a hard time saying no to their vegis when they are laced with OJ.

Sunshine Carrots


1 bag petite carrots
1 tsp. cornstarch
1 Tbs. sugar
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 cup pulp free orange juice
2 Tbs. unsalted butter


1. Place carrots in a medium saucepan.  Cover with water and bring to a boil.  Cook until carrots are tender, about 10 minutes.  Drain and place in a serving bowl.

2. While carrots are cooking, prepare sauce.  In a small saucepan, whisk together cornstarch, sugar, salt, and ginger.  Add orange juice and whisk until dissolved.  Cook over medium heat, whisking constantly, until sauce begins to thicken, about 5 minutes.  Remove from heat and add butter.  Whisk to combine.  Pour sauce over carrots.  Sprinkle parsley over carrots and serve.

Serves 4
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