How little it takes—warm spices, honey, orange and lemon juices, and a splash of olive oil—to transform carrots from the ordinary to the extraordinary.
4 cups sliced carrots (cut on the diagonal ¼ inch thick)
2 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon frozen orange juice concentrate
2 teaspoons vegetable oil, such as olive or canola oil
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cinnamon
Large pinch of nutmeg
1. In a large covered skillet, bring 1 inch of water to a boil over high heat. Add the carrots and return to a boil; cover and cook, stirring occasionally, until the carrots are tender, 5 to 6 minutes. Reserving 1 tablespoon of cooking liquid, drain the carrots in a colander.
2. Wipe the skillet dry. Add the reserved cooking liquid, honey, lemon juice, orange juice concentrate, oil, salt, pepper, cinnamon, and nutmeg, and place over medium heat. Cook the mixture, stirring, until heated through.
3. Add the carrots and toss until glazed and heated through. Serve hot. Makes 4 servings
Good source of: beta carotene, fiber, potassium, thiamin, vitamin B6, vitamin C
Cutting vegetables on the diagonal exposes more of their surface, enabling them to absorb more of the flavor of their cooking liquid. It also helps dense root vegetables, such as carrots, cook more quickly.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.