Fruits and Vegetables: ½ cup per serving
6 medium carrots (1 pound), peeled with ends removed
1 tablespoon vegetable or olive oil
1 tablespoon 100% orange juice
⅛ teaspoon cinnamon
⅛ teaspoon cayenne pepper
- Wash and slice carrots into "coin-shaped" round pieces.
- Heat oil in a large frying pan on medium-high heat and stir in carrots. Cook for about 5 minutes.
- Add juice, cinnamon, and cayenne pepper. Cook until carrots are tender and liquid is absorbed, about 8–10 minutes.
- Cool slightly and serve.
- Add 3 cloves of garlic to spice it up or ¼ teaspoon of ground ginger for a savory twist.
Serving size: ½ cup; Calories: 50; Carbohydrates: 8 g; Fiber: 2 g; Fat: 2.5 g; Saturated fat: 0 g; Sodium: 50 mg