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. Source: EatingWell Magazine, April/May 2006

EatingWell Test Kitchen
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Ingredients

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.

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Nutrition Facts

106 calories; 3.7 g total fat; 1 g saturated fat; 3 mg cholesterol; 313 mg sodium. 541 mg potassium; 17.5 g carbohydrates; 4 g fiber; 9 g sugar; 2 g protein; 23772 IU vitamin a iu; 24 mg vitamin c; 37 mcg folate; 51 mg calcium; 1 mg iron; 21 mg magnesium;

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/31/2011
I made this recipe to take to a friend - very easy healthy and tasty. Thank you. Berni Foster Rio Linda CA Read More
Rating: 4 stars
10/31/2011
Fast and easy. Delicious Anonymous Edmonton AL Read More
Rating: 4 stars
10/31/2011
great for diabetics.I sent it to my sister. Anonymous Upper Darby Pa Read More
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Rating: 4 stars
10/30/2011
I enjoyed this dish but I think the EatingWell lemony carrots were better and they were much easier and faster to make. Read More
Rating: 4 stars
10/30/2011
Loved this recipe however I cut down on the orange juice and chicken broth and I decided not to add the butter...no need for it. I will definitely do it again. Read More
Rating: 4 stars
10/30/2011
I would rather use raw carrots has anyone tried it this way??? L.K. Rhoades Ford City Pa. Read More
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