Glazed Baby Carrots with tender baby carrots glazed with orange juice, sugar or sugar substitute and seasoned with mustard and pepper.
1 cup baby carrots
1 tablespoon butter
2 teaspoons orange juice
1 teaspoon sugar or sugar substitute equivalent
1/4 teaspoon ground mustard
Pepper to taste
Note on baby carrots: True baby carrots have an intact peel and a characteristic "shoulder" on the top of each carrot.
Place carrots in a saucepan; add 1 inch of water. Bring to a boil.
Reduce heat. Cover and simmer for five minutes or until crisp tender.
Meanwhile, in a small saucepan, melt margarine. Add orange juice, sugar, mustard and pepper; cook and stir until thickened.
Drain carrots; drizzle with butter mixture.
Recipe makes 1 serving.
Serving size: 1 serving
Calories: 129; Total Fat: 8g; Cholesterol: 0mg; Sodium: 175mg; Carbohydrates: 14g; Protein: 3g; Fiber: 4g
Diabetic Exchanges: 1-1/2 fat, 1 starch
Variation: Honeyed Carrot Coins
1-1/2 cups sliced carrots
1/2 cup apple juice
1 tablespoon honey
1 teaspoon grated lemon peel
1 teaspoon butter or margarine
1/4 teaspoon salt, optional
In a small saucepan, combine carrots and apple juice. Cover and cook over medium heat for ten minutes or until tender. Stir in remaining ingredients. Serve with a slotted spoon. Recipe makes two servings.
Grandma's German Carrots Recipe
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