Nutrition per serving may change if servings are adjusted.
½ cup orange juice
½ 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
¼ teaspoon salt
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.
106 calories;4 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 2 g protein; 37 mcg folate; 3 mg cholesterol; 9 g sugars; 0 g added sugars; 23,772 IU vitamin A; 24 mg vitamin C; 51 mg calcium; 1 mg iron; 313 mg sodium; 541 mg potassium
Vitamin A (475% daily value), Vitamin C (40% dv)