Glazed Carrots - Zanahorias Glaseadas - Anti-cancer recipes - Cook for Your Life
Glazed Carrots
Servings: 4
Prep time: 15

I love that these delicious glazed carrots are glazed using carrot juice and lemon juice instead of the more traditional sugar water. Carrots are naturally sweet. A cup of raw chopped or grated carrots contains about ¼ oz of sugar, while a cup of raw carrot juice has double that. The juicing process discards the fiber and concentrates the carrot’s natural sugars, making it perfect to make a glaze.

Whole carrots are a great source of nutrients including beta-carotene, folate, and fiber, and are listed as a cancer fighting food by the American Institute of Cancer Research.


  1. Heat the butter in a shallow sauté pan. Add the carrots and cook over medium heat, just until the carrots begin to turn golden.
  2. Add the carrot juice, lemon juice, salt and pepper, and cook until the liquid has reduced. Taste for salt. Serve warm.


  • 2 tablespoons butter
  • 1 pound young or French carrots with green tops, peeled and greens trimmed (See Ann’s Tips)
  • ½ cup carrot juice
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste

Nutritional Information


111 cals


6 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g


14 g


7 g


4 g


2 g


356 mg

*per serving

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Ann's Tips and Tricks

If you cannot find young carrots, use regular large carrots and cut them in half lengthwise and sliced into 2-inch long pieces

Although juice calories aren’t typically empty calories, when chugging juices in the name of good health, please be aware of their high sugar content. There’s little or no fiber to slow the sugar absorption into the system. It’s worth noting that 16oz of commercial organic carrot juice can have the same amount of sugar as a 12oz can of Classic Coke, so check nutrition labels on bottled juices and go easy.




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