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!
Ingredients
- 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
Method
- Cut carrots however you prefer.
- Boil in water for about 10 minutes or until almost tender.
- Meanwhile combine sugar, cornstarch, salt, basil, cinnamon and ginger in a small saucepan.
- Add orange juice; cook, stirring constantly until thick and bubbly.
- Boil 1 minute. Add butter.
- Pour over drained carrots.
- Toss and serve.
- 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
zesty
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
another great recipe!!! Love the mix of so many flavors~~~~
Such lovely, vibrant carrots!!
I have been craving some carrots with flavor lately! Thanks for this!!!
Hey Zesty!! I adore Carrots, too, and wanted to give a shoutout to my fave Beta-Carotene Source’s OTHER herby friend… DILL! Even just steaming carrots with lots of freshly chopped dill (steamed WITH them) gives them truly incredible flavor! (Especially paired with Whole Foods’ Caramelized Onion Hummus!) You must give ‘em a try some time! LOVE your blog! Just realized this was my first time ever commenting… I’m shocked and sincerely apologize! Your blog is DIVINE and I adore it! Totes one of my favorites, too
Have a wonderful Monday!!
I will try this…my daughter really loves cooked carrots. I love all the flavors you used.
I love carrots, always looking for new ways to make them. I’ll have to try these.
Wow, carrots & basil. Never would have thunk it
Looks great!!!! Love the colors.
those really do scream sunshine! never paired basil with carrots, but now i’m intrigued
all of the flavors sound extremely interesting. I think i have everything except the orange to try and make these. will have to try it soon.
Such a bright and shiny dish – great for this dreary weather we’re having out East.
Never tried basil before? Wow! I grow it in a container every year and at the end of the season I just pick the plant bare and bake it for like 4 minutes, and I have “fresh” dried basil – so good!
Like the carrot/basil combo too!
Thanks Coco, Veggiegirl, megan
Thanks Julz, I will defintely give that a try
Thanks Bob, ChadnPam, LiveLoveEat, ttfn300, Lauren and Juliet
Biz – I meant I have never tried basil with this carrot dish before
Basil is my favorite Herb.
A simple carrot recipe I like to make is carrots with honey mustard. Simply steam some carrots and toss with a little honey and dijon mustard.
Love the seasonings you chose to spruce up the carrots! I’ve never tried basil (which I love), but I have tried dill, fresh ginger root and crystalized ginger (also a fav flavor).
I hope you are relaxing and enjoying this week while all of your American friends are frantically brining turkeys and baking pies.
Never would have thought to add basil either, but I could see it being quite delicious. Nice and simple side-dish….
You’ve been tagged!
This recipe sounds so delicious!!! Did you see your guest post on my blog yesterday? You received lots of nice comments!
i never would have paired these flavors together — but they sound really good. I might have to make this a side at thanksgiving (but veganized of course)
great photo too!