- 12 medium carrots (2 pounds), peeled and ends removed
- 1/2 Tbsp. butter
- 1/2 Tbsp. canola oil
- 2 Tbsp. orange juice
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. cayenne pepper
Slice carrots to create coin-like pieces. Heat butter and canola oil in a skillet. Add carrots and sauté for 5 minutes. Add the remaining ingredients. Cook until carrots are tender and liquid is absorbed, about 15 minutes.
Makes 6 servings.
Per serving: 70 calories. Fat: 3 grams. Saturated Fat: 1 gram. Sodium: 270 milligrams. Total Carbohydrates: 12 grams. Fiber: 4 grams. Protein: 1 gram.
Recipe adapted from FruitsandVeggiesMoreMatters.org
Image courtesy of colleengreene/Flickr.
