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.

Makes 4 servings, 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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.

NUTRITION INFORMATION: Per serving: 107 calories; 4 g fat (1 g sat, 2 g mono); 3 mg cholesterol; 18 g carbohydrate; 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).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat

great for diabetics.I sent it to my sister.

Anonymous, Upper Darby, Pa

Fast and easy. Delicious

Anonymous, Edmonton, AL

I made this recipe to take to a friend - very easy, healthy and tasty. Thank you.

Berni Foster, Rio Linda, CA