Baby minted carrots
Nutrition Facts
Serving Size About 3/4 cup
Calories 44
| Amount Per Serving | ||
| Monounsaturated fat | Trace | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | Trace | |
| Sodium | 51 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 2.5 g | |
| Protein | 1 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Carrots are a good source of vitamin A. This recipe accentuates their sweetness.
Ingredients
(Serves 6)- 6 cups water
- 1 pound baby carrots, rinsed (about 5 1/2 cups)
- 1/4 cup 100% apple juice
- 1 tablespoon cornstarch
- 1/2 tablespoon chopped fresh mint leaves
- 1/8 teaspoon ground cinnamon
Directions
Pour the water into a large pan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.
In a small saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.
Pour the mixture over the carrots. Serve immediately.
Last Updated: June 1st, 2019