Shelly's Recipe

AUTUMN CARROTS

Category: Carrots

10-12 small carrots, cut into 1 inch pieces
1 tbsp sugar
1 tsp cornstarch
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/4 cup orange juice
1 tsp butter

Boil or steam carrots just until tender; drain. While the carrots are cooking, combine the sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice. Cook over medium heat, stirring constantly, until the sauce thickens. Cook 1 minute, then remove from heat and stir in the butter. Place carrots in a serving dish, pour over the sauce, tossing to coat evenly. Cover and let stand 4 to 5 minutes before serving.