Orange-Glazed Shredded Carrots

April/May 2006

Your rating: None Average: 3.6 (39 votes)

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.

"I would rather use raw carrots, has anyone tried it this way??? L.K. Rhoades, Ford City, Pa. "
Orange-Glazed Shredded Carrots

Makes: 4 servings, 1 cup each

Active Time:

Total Time:


  • 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


  1. 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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