September 3, 2010
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.
Yield: 4 servings, 1 cup each
Total Time: 15 minutes
Prep Time: 10 minutes
1. 1/2 cup orange juice
2. 1/2 cup reduced-sodium chicken broth
3. 1 teaspoon cornstarch
4. 2 teaspoons extra-virgin olive oil
5. 2 10-ounce bags shredded or julienne-cut carrots
6. 1 teaspoon butter
7. 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 saturated fat, 2 g mono unsaturated fat); 3 mg cholesterol; 18 g carbohydrates; 2 g protein; 4 g fiber; 261 mg sodium; 516 mg potassium
© 2009 EatingWellInc.com Photo: Ken Burris