Glazed Carrots | Cook For Your Life

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Glazed Carrots

Name: Glazed Carrots
Prep time: 15

(7 votes, average: 4.29 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

These delicious glazed carrots are glazed using carrot and lemon juices instead of the more traditional sugar water. Carrots are naturally sweet. A cup of raw chopped or grated carrots contains about & frac14;...

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

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

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Nutrition Facts

Calories

111 cals

Fat

6 g

Saturated Fat

4 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

2 g

Carbohydrates

14 g

Sugar

7 g

Fiber

4 g

Protein

2 g

Sodium

356 mg

Directions

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

Chef Tips

If young carrots are not available, 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.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society