An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded carrots, there's no chopping required.
| Prep Time: | 10 minutes |
| Ready in: | 15 minutes |
| Yield: | 4 servings, 1 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1/2 cup orange juice | |
| 1/2 cup reduced-sodium chicken broth | |
| 1 teaspoon cornstarch | |
| 2 teaspoons extra-virgin olive oil | |
| 2 10-ounce bags shredded or julienne-cut carrots | |
| 1 teaspoon butter | |
| 1/4 teaspoon salt | |
Recipe Directions
- Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 107 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 18 g | Dietary Fiber: | 4 g | Cholesterol: | 3 mg | |||
| Fat: | 4 g | Sodium: | 261 mg | Saturated Fat: | 1 g | |||
| Protein: | 2 g | Potassium: | 516 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Vitamin A (480% daily value), Vitamin C (40% dv), Potassium (15% dv). | |||||||
| Exchanges: | 1 vegetable, 1/2 fruit, 1/2 fat | |||||||
Rated by 11 members
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