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Photo: James Baigrie Photo by: Photo: James Baigrie

Crunchy Orange Carrots

Real Simple JUNE 2006

  • Yield: Makes 4 to 6 servings


  • Zest from 1/2 orange, peeled into wide strips
  • Juice from 1 orange (about 1/2 cup)
  • 1 1/2 pounds carrots, cut on the diagonal into 1/2-inch pieces
  • 1/2 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper


In a medium saucepan, combine the zest, juice, carrots, wine, oil, cumin, salt, and enough water to cover (about 3/4 cup). Bring to a boil. Reduce heat and simmer until almost tender but still slightly crisp in the center, 3 to 4 minutes. Transfer the carrots and the cooking liquid to a bowl. Season with the pepper. Cover and refrigerate until chilled through, about 40 minutes. Drain all but 1/2 cup of the cooking liquid before serving.

Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 39%
  • Fat: 5g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 707mg
  • Carbohydrate: 14g
  • Fiber: 3g
  • Sugars: 8g
  • Protein: 1g

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Crunchy Orange Carrots Recipe