Ingredients
16 ounces carrots
peeled
1/4 teaspoon ground cinnamon
1/2 orange
1 tablespoon honey
1 tablespoon butter alternative spread (0 g trans fat)
parsley
fresh (1 Tablespoon
for appearance
optional)
Steps
Wash hands with soap and water.
Bring about 2 cups of water to a gentle boil in saucepan.
Add carrots and cinnamon. Cook for about 10 minutes, until just tender.
While carrots are cooking, wash an orange and cut in half.
Squeeze juice out of the orange (remove seeds).
Use a sharp paring knife to carefully remove the orange 'zest' from the peel. Try not to get any of the white part as it will taste bitter. Cut the zest into small slices.
When carrots are done, drain well.
Add the honey, margarine and orange zest and toss into mix. Serve while hot.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 91 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 95 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Total Sugars | 11 g |
| Added Sugars included | 4 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 42 mg |
| Iron | 0 mg |
| Potassium | 354 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Zesty Orange Carrots. Recipe source: ONIE Project - Oklahoma Nutrition Information and Education. Simple Healthy Recipes.. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.