Recipe: Glazed Carrots
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Recipe: Glazed Carrots
Did you know? Just one carrot can provide double the amount of vitamin A recommended, promoting eye health! These root vegetables are great raw, cooked and glazed—as in this week’s recipe!
Ingredients
- 2 cups carrots, peeled and sliced
- ½ cup orange juice
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- ¼ teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon reduced fat margarine
Servings
4 servings
Nutrient content per serving
- Calories — 65
- Carbs — 14g
- Protein — 1g
- Fat — 1g
- Sodium — 57mg
- Fiber — 2g
Directions
- Cook carrots in small amount of water on stovetop until just tender, drain.
- In a small saucepan, dissolve cornstarch in cold orange juice.
- Stir in brown sugar, cinnamon and cloves.
- Over medium heat, bring juice to a slow boil, stirring constantly until thickened.
- Add margarine and carrots. Stir to coat evenly.
Recipe compliments of West Virginia University Cooperative Extension.
Video directions
A recipe video for making Glazed Carrots.: youtube.com/watch?v=gL9P-2NsRWg
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.
The University of Delaware is an Equal Opportunity Institution and Provider. Visit UD’s Office of Equity & Inclusion to learn more.
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