Ingredients
- 1/2 cup orange juice
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 teaspoons extra-virgin olive oil
- 2 10-ounce b shredded or julienne-cut carrots
- 1 teaspoon butter
- 1/4 teaspoon salt
Cooking Directions
Step 1
Whisk orange juice, broth and cornstarch in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes. Stir the juice mixture and add to the carrots along with butter and salt. Cover and continue cooking, stirring occasionally, until the butter melts and the carrots are tender, 5 to 6 minutes.
Nutrition Info
- Serving: Per serving
- Calories: 107
- Carbohydrates: 18g
- Fat: 4g
- Protein: 2g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 3mg
- Potassium: 516mg
- Sodium: 261mg
- Exchanges: 1 vegetable, 1/2 fruit, 1/2 fat
- Carbohydrate Servings: 1