Complement the natural sweetness of baby carrots with a zesty citrus and spice flavored glaze in this 20 minute side dish.
bag (1 lb) ready-to-eat baby-cut carrots
cup orange juice
teaspoon ground cumin or cinnamon
tablespoons chopped fresh parsley leaves
In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.
Why it Works: Slow Cooked
Carrots are a member of a large family of vegetables and herbs (parsley, coriander, fennel and dill, just to name a few). Rich in vitamin A and beta-carotene, carrots have been used for their medicinal properties for centuries. One of the great pleasures of cooking with carrots is their promised sweetness. Young, baby carrots are especially sweet, a characteristic that can be enhanced by slowly cooking them to convert their starch into sugar. A pinch of salt also intensifies their natural flavor.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.