Glazed Carrot Coins


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

  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.
  • 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


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

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