Orange-Glazed Shredded Carrots
An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around.
- 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.
Calories: 106, Carbohydrates: 18 g., Fat: 4 mg., Saturated Fat: 1 mg., Monounsaturated Fat: 2 mg., Protein: 2 mg., Cholesterol: 3 g., Fiber: 4 g., Postassium: mg., Sodium: 313 mg., Added Sugars: 0 mg.