Directions:
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.47 Kcal (199 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 100.86mg | 4% | |
| Potassium | 37.33mg | 1% | |
| Total Carbs | 3.26g | 1% | |
| Sugars | 2.37g | 9% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 0.2g | 0% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 3.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 216.74 Kcal (907 kJ) | ||
| Calories from fat | 157.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.51g | 6% | |
|---|---|---|---|
| Cholesterol | 46.46mg | 3% | |
| Sodium | 460.47mg | 4% | |
| Potassium | 170.43mg | 1% | |
| Total Carbs | 14.88g | 1% | |
| Sugars | 10.83g | 9% | |
| Dietary Fiber | 0.68g | 1% | |
| Protein | 0.91g | 0% | |
| Vitamin C | 24.9mg | 9% | |
| Vitamin A | 0.4mg | 3% | |
| Calcium | 17.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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