This low sugar version of glazed carrots calls on orange juice and honey for sweetening and ginger for zesty flavor. Keep fresh ginger in the fridge, tightly wrapped, up to 3 weeks, or freeze it up to 2 months.
- Makes: 4 servings
- Serving Size: 3/4 cup
- Yields: four 3/4-cup servings
- Start to Finish: 10 mins
16 ounce package peeled baby carrots
tablespoons orange juice
teaspoon grated fresh ginger
tablespoon snipped parsley
Finely shredded orange peel (optional)
- In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.
- Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.
Nutrition Facts (Orange-Ginger Carrots)
- Per serving:
- 67 kcal cal.,
- 70 mg sodium,
- 16 g carb.,
- 4 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet