Ingredients for Baby Carrots With Scallions
- 1 pound baby carrots
- water, as needed
- salt, to taste/as needed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup thinly sliced scallions
- 1 tablespoon brown sugar or Splenda to taste
- 2 tablespoons orange juice
- cracked pepper, to taste (optional)
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How to Make Baby Carrots With Scallions
- Wash and trim 1 pound of baby carrots. Place them in a medium saucepan, cover with salted water, and bring to a boil. Reduce heat and simmer until tender-crisp, about 10 minutes.
- Drain the carrots well and set aside.
- In a non-stick skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add 1/2 cup of thinly sliced scallions and cook for about 2 minutes, until softened.
- Stir in 2 tablespoons of orange juice and 1 tablespoon of brown sugar (or Splenda to taste). Simmer for 2 minutes, until slightly thickened.
- Add the cooked carrots to the skillet. Toss gently to coat them evenly with the glaze. Simmer for another 2-3 minutes, until heated through and the glaze is nicely caramelized.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
17g
Fat
19g
Carbs
2g
