|
|
Orange-Glazed Carrots
|
 |
|
Authored By: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
|
|
The orange juice and cinnamon make these carrots so good even people who do not usually like carrots will eat them. I like to use baby carrots, but peeled, sliced regular carrots can also be used.
|
 |
|
Diet Types: Gluten Free, Vegetarian, Wheat Free
|
|
|
Ingredients:
1 3/4 pounds baby carrots3 teaspoons sugar3/4 teaspoon cinnamon2 1/2 tablespoons butter or alternative3 tablespoons fresh orange juicesalt and pepper to taste
|
|
|
Serves: 6
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| In a large saucepan, steam the carrots until they are just beginning to soften. Remove from heat and drain. Put in a bowl and set aside. Combine the cinnamon and sugar in a small bowl. Set aside. In the same saucepan, over medium heat, melt the butter. Then add the carrots and orange juice. Sprinkle the carrots with the sugar mixture, and stir gently. Continue to cook until the sugar dissolves and the glaze has thickend slightly. Season with salt and pepper.
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
|
| Amount Per Serving |
|
Calories 113
Calories from Fat 46
|
|
|
% Daily Value*
|
| | Total Fat 5g | 8% | | | Saturated Fat 3g | 15% | | | Mono Fat 1g | | | | Cholesterol 13mg | 4% | | | Sodium 87mg | 4% | | | Total Carbs 17g | 6% | | | Dietary Fiber 4g | 18% | | | Protein 2g | | | | Iron | 6% | | | Calcium | 5% | | | Vitamin B-6 | 15% | | | Vitamin C | 8% | | | Vitamin E | 3% | | | Vitamin A | 321% | | | Selenium | 2% | | | Manganese | 50% | | | Copper | 10% | | | Zinc | 3% | | | Pantothenic acid | 4% | | | Niacin | 4% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 5% | | | Potassium | 9% | | | Phosphorus | 4% | | | Magnesium | 4% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
