Zesty Sunshine Carrots with Basil

by zesty on November 24, 2008 · 18 comments

Happy Monday everybody!  I hope everyone had a great weekend.  Today I thought I would share with you a great fall classic.  With thanksgiving just around the corner, serve this as a side dish that will warm you up and tantalize your taste buds.

I never tried basil before with this recipe. I really enjoy the punch that the basil gave. Let me know what you think!


  • 5 Medium Carrots
  • 1 Tbsp. Sugar
  • 1 Tsp. Cornstarch
  • 1/4 Tsp. Salt
  • 1/4 Tsp. Ginger
  • 1/8 Tsp. Cinnamon
  • 1 Tsp. Basil
  • 1/4 Cup orange juice, freshly squeezed
  • 2 Tbsp. Butter


  1. Cut carrots however you prefer.
  2. Boil in water for about 10 minutes or until almost tender.
  3. Meanwhile combine sugar, cornstarch, salt, basil, cinnamon and ginger in a small saucepan.
  4. Add orange juice; cook, stirring constantly until thick and bubbly.
  5. Boil 1 minute. Add butter.
  6. Pour over drained carrots.
  7. Toss and serve.
  8. ENJOY!

Zesty Tip: When cooking any root vegetable that you will later add a sauce too – make sure to slightly under cook your vegetables as they will continue to cook in the sauce.  To stop the cooking process after boiling them or steaming them – you can shock them in ice water.

I hope everyone has a great Monday!

Take care


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