Orange-Mint Carrots
These can be made early in the day and gently reheated at serving time. If the liquid has evaporated before the carrots are tender, add a little water.
  • 1-1/2 pounds carrots, halved lengthwise and thinly sliced crosswise
  • 3/4 teaspoon finely slivered orange zest
  • 1 cup fresh orange juice
  • 1 tablespoon honey
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh mint

1. In large skillet, combine carrots, orange zest, orange juice, honey, butter, and salt.

2. Bring to a gentle boil over medium heat and cook 15 minutes, stirring occasionally, until carrots are tender and glazed.

3. Stir in mint.

Nutritional Information
Per serving: 133 calories, 2.3g total fat, 1.3g saturated fat, 0.6g monounsaturated fat, 0.2g polyunsaturated fat, 5g dietary fiber, 2g protein, 28g carbohydrate, 5mg cholesterol, 396mg sodium.
Good source of: beta-carotene, folate, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time