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Posted October 22, 2008 | comments Leave a comment

Honeysuckle Carrots

Serves 4

1 lb. carrots, peeled quartered, lengthy-wise and cut into 2 inch sticks
½ c. orange juice
2 T. butter or margarine
2 T. honey
1 T. cornstarch
1 T. water
1/3 c. pecans, chopped

Place carrots in 1 ½ quart round casserole. Add orange juice, butter and honey. Cover with lid or plastic wrap, venting one side. Microwave on high 10 minutes, stirring halfway through. Combine cornstarch with water in 1 c. glass measure. Drain liquid from carrots into cornstarch mixture. Blend. Microwave on high 30 seconds, or until mixture thickens. Pour glaze over carrots and stir in pecans. Reheat if necessary.

Elaine R. Burke
Front Royal

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