|Carrots||2 1⁄2 Cup (40 tbs), sliced|
|Water||1⁄2 Cup (8 tbs)|
|Unsweetened orange juice||1⁄2 Cup (8 tbs)|
|Orange||1 Medium, sectioned|
1. Combine sliced carrots and water. Cover and cook until barely tender.
2. Drain liquid into measuring cup. Add orange juice and enough water to make 1 cup liquid.
3. Remove carrots from pan. Pour orange juice mixture into saucepan. Whisk in cornstarch. Cook over medium heat, stirring constantly, until it is thickened and clear.
4. Add carrots and orange sections. Coat evenly with sauce and heat thoroughly.
Serving size: Complete recipe
Calories 235 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.8%
Saturated Fat 0.16 g0.82%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 258.3 mg10.8%
Total Carbohydrates 56 g18.8%
Dietary Fiber 13.4 g53.7%
Sugars 32 g
Protein 4 g8.6%
Vitamin A 1077.4% Vitamin C 222.4%
Calcium 18.5% Iron 6.4%
*Based on a 2000 Calorie diet