Delicious and simple – this lovely recipe from A White House Garden Cookbook features 4 ingredients that can almost always be found in the kitchen! This is a perfect side dish for any holiday meal this season!

Baby Carrots with Orange Juice and Cinnamon


1/2 pound baby carrots or full size carrots, cut into quarters

1 tablespoon butter

1 teaspoon cinnamon

2 tablespoons to ¼ cup orange juice

Carrot greens for garnish (optional)


Wash and clean the carrots.

In a saucepan, melt the butter over medium heat. Add the carrots. Sauté, stirring occasionally, until the carrots start to brown on the edges.

Add the cinnamon and mix to coat the carrots.

Drizzle 2 tablespoons of the orange juice over the carrots and stir. If you like more sauce, add the entire ¼ cup of juice at once. Cook until the orange juice becomes bubbly and starts to evaporate, then garnish and serve.

*Recipe and image courtesy of Clara Silverstein, author of A White House Garden Cookbook (*