Sunshine carrots is a simple, tasty glazed carrot recipe from the good members of Thorn Grove Baptist Church. The woman who submitted the recipe was a widow in her early fifties. She was a florist by trade, active in the choir and a teacher at summer Bible schools.
I was originally drawn to this recipe by the cheery name – who doesn’t love sunshine? – but it also serves a practical purpose for our family. There is a minority caucus in our house against cooked carrots; this is a compromise to make them palatable and ensure that everyone gets their vitamin A. I get it. I wasn’t a fan of cooked carrots until much later in life, and even as an adult I can’t abide them on their own, or even drenched in butter. Sunshine Carrots hides the funkiness of the cooked carrots with a sweet ginger orange glaze. The original recipe adds a couple of tablespoons of butter, too, but it’s not at all necessary. Calorie-for-calorie the sugar and OJ do a lot more to help the flavor.
- Slice carrots into one inch chunks. Add to a pot of salted water and bring to a boil. Cover and cook for 15-20 minutes until carrots are tender. Drain the water.
- In a medium saucepan combine sugar, cornstarch, salt, and ginger. Add orange juice concentrate and water and bring pan to medium-high heat, stirring constantly. Cook and stir until mixture bubbles, then allow to boil for about a minute, stirring occasionally. Stir in butter, if desired.
- Add drained carrots to the saucepan and toss to coat. If desired, top with chives or finely chopped fresh parsley.