Glazed Carrot Coins

Serves: 
14
Ingredients: 

12 medium carrots (2 pounds), peeled and ends removed

11/2 tablespoons vegetable or olive oil

2 tablespoons 100% orange juice

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Instructions: 
  1. Wash carrots.
  2. Slice carrots into "coin-shaped" pieces.
  3. Heat oil in a skillet on medium-high heat. Add carrots, then cook and stir for about 5 minutes.
  4. Add the juice, cinnamon, and cayenne pepper. Cook until carrots are tender and liquid is absorbed, about 15 minutes.
  5. Cool slightly, then serve.
Tips: 
  • This recipe in an excellent source of vitamins A and K and a good source of fiber, potassium, and vitamins B6 and C.
  • Carrots can be orange, yellow, red, purple, black, or white.
  • At one time, people grew carrots for their fragrant leaves and seeds. Today, we usually eat the root part of the plant.
Nutrition Facts: 

Serving size: 1/2 cup

Calories: 40

Fruits and Vegetables: 1/2 cup

Fat: 1.5 g

Fiber: 2 g

Sodium: 45 mg

Season: 
Fall
Summer

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.