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Orange-Glazed Baby Carrots with Cumin

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Orange-Glazed Baby Carrots with Cumin
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Complement the natural sweetness of baby carrots with a zesty citrus and spice flavored glaze in this 20 minute side dish.

Ingredients

1
bag (1 lb) ready-to-eat baby-cut carrots
1/2
cup orange juice
3
tablespoons butter
2
tablespoons sugar
1/2
teaspoon salt
1/2
teaspoon ground cumin or cinnamon
2
tablespoons chopped fresh parsley leaves

Directions

  • 1 In 10-inch skillet, heat all ingredients except parsley to boiling over medium heat. Reduce heat, cover and simmer 7 to 9 minutes or until carrots are barely cooked through.
  • 2 Uncover skillet and stir carrots. Simmer about 2 minutes longer or until liquid is reduced to about 1 tablespoon and carrots have a glazed appearance. Remove from heat and sprinkle with parsley.
Tips  

Why it Works: Slow Cooked Carrots are a member of a large family of vegetables and herbs (parsley, coriander, fennel and dill, just to name a few). Rich in vitamin A and beta-carotene, carrots have been used for their medicinal properties for centuries. One of the great pleasures of cooking with carrots is their promised sweetness. Young, baby carrots are especially sweet, a characteristic that can be enhanced by slowly cooking them to convert their starch into sugar. A pinch of salt also intensifies their natural flavor.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
4 1/2g
22%
,
Trans Fat
1/2g
)
Cholesterol
25mg
8%
Sodium
390mg
16%
Potassium
440mg
13%
Total Carbohydrate
21g
7%
(
Dietary Fiber
3g
14%
,
Sugars
15g
)
Protein
2g
Daily Value*:
Vitamin A
420%
420%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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