Ingredients Jump to Instructions ↓

  1. 1 pound carrots

  2. 1 pouch campbell's onion soup mix

  3. 1 tablespoon margarine

  4. 1/4 cup packed brown sugar

  5. 1/4 teaspoon grated orange peel

  6. 1/4 cup orange juice

  7. 1/4 teaspoon ground cinnamon pecan halves for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Cut carrots into 2 inch pieces, then cut each piece in half lengthwise. Place carrots in a 2 quart saucepan; add enough water to cover carrots. Over high heat, heat to boiling. Reduce heat to medium-low. Cover, simmer 10 minutes or until carrots are tender. Drain carrots in colander. In same saucepan, combine soup mix, margarine, brown sugar, orange peel, orange juice and cinnamon. Over medium heat, heat to boiling, stirring constantly. Return carrots to saucepan. Cook 5 minutes more or until carrots are glazed, stirring often. Garnish with pecan halves. Makes 4 servings.


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