Orange-Spiced Carrots (Fat-Free)

1. 1

   In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.

2. 2

   At this point you may cook dry them with paper towels if desired.

3. 3

   In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.

4. 4

   Return the carrots to the saucepan and toss until heated through and coated.

5. 5

   Season with salt if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.