Ingredients
6
6 servings
- •2 pounds carrots, trimmed and peeled
- •2 tablespoons butter
- •1 tablespoon brown sugar
- •1 tablespoon brandy
- •⅓ cup fresh orange juice
- •1 teaspoon cornstarch, or as needed
- •salt and ground black pepper to taste
- •1 teaspoon minced fresh parsley (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
- Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.
Nutritional Facts
Per 6 servings
- Calories: 120
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 4g
- Protein: 2g
- Sugar: 11g
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