Orange-Glazed Baby Carrots with Cumin

Complement the natural sweetness of baby carrots with a zesty citrus and spice flavored glaze in this 20 minute side dish.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

1
bag (1 lb) ready-to-eat baby-cut carrots
1/2
cup orange juice
3
tablespoons butter
2
tablespoons sugar
1/2
teaspoon salt
1/2
teaspoon ground cumin or cinnamon
2
tablespoons chopped fresh parsley leaves
  • 1 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.
  • 2 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
390mg
390%;
Total Carbohydrate
21g
21%
(Dietary Fiber
3g
3%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
420%;
Vitamin C
20%;
Calcium
4%;
Iron
4%;
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.