Orange Ginger Carrots

1. 1

   Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.

2. 2

   While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.

3. 3

   Cook over medium heat, stirring constantly, until sauce thickens.

4. 4

   Cook 1 minute, then remove from heat and stir in butter.

5. 5

   If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.

6. 6

   Cover and let stand 4 to 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.