Zesty Orange Carrots

Colorful and flavorful, this carrot, honey, and cinnamon side dish will make your plate pop with color.

Yield

4 Servings

Serving size

1

Rating

3.05 of 5 (19 ratings)

Food groups

• Vegetables: 3/4 cups

Ingredients

• 16 ounces carrots (peeled and cut into strips)
• 1/4 teaspoon ground cinnamon
• 1/2 orange
• 1 tablespoon honey
• 1 tablespoon butter alternative spread (0 g trans fat)
• parsley, fresh (1 tablespoon, for appearance, optional)

Directions

1. Wash hands with soap and water.
2. Bring about 2 cups of water to a gentle boil in saucepan.
3. Add carrots and cinnamon.
4. Cook for about 10 minutes, until just tender.
5. While carrots are cooking, wash an orange and cut in half.
6. Squeeze juice out of the orange (remove seeds).
7. Use a sharp paring knife to carefully remove the orange 'zest' from the peel.
8. Try not to get any of the white part as it will taste bitter.
9. Cut the zest into small slices.
10. When carrots are done, drain well.
11. Add the honey, margarine, and orange zest and toss into mix.
12. Serve while hot.

Nutrition per serving

Notes

Could also use baby carrots

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Source

Recipe by: Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/zesty-orange-carrots. Federal works are public domain in the United States.