Sweet & Savory Carrots
Serve roasted meats or poultry with this flavorful one-pot carrot and potato combo enlivened with a hint of brandy and sweet prunes.

  • 1-1/2 teaspoons vegetable oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 3/4 pound all-purpose potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, thinly sliced
  • 3/4 cup water
  • 1 teaspoon grated orange zest
  • 1/3 cup orange juice
  • 2 tablespoons brandy
  • 1/2 cup pitted prunes, coarsely chopped
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

1. In large saucepan or Dutch oven, heat oil over low heat. Add onion and garlic, cover and cook, stirring frequently, until onion is golden, about 10 minutes.

2. Add potatoes and carrots, stir to coat, cover and cook until potatoes and carrots begin to color, about 5 minutes.

3. Increase heat to medium, stir in water, orange zest, orange juice and brandy, and bring to a boil. Add prunes, marjoram, salt, black pepper and cayenne. Cover and simmer until vegetables are tender, about 15 minutes. Serve hot.

Nutritional Information
Per serving: 191 calories, 2.1g total fat, 0.3g saturated fat, 0.5g monounsaturated fat, 1.1g polyunsaturated fat, 5.8g dietary fiber, 6g protein, 40g carbohydrate, 0mg cholesterol, 168mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin C.

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

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