Orange-Glazed Shredded Carrots
From EatingWell: April/May 2006
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.
- 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
- 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.
Per serving: 107 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 2 g protein; 4 g fiber; 261 mg sodium; 516 mg potassium.
Nutrition Bonus: Vitamin A (480% daily value), Vitamin C (40% dv), Potassium (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat
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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less
- Preparation/ Technique
- April/May 2006