Serves: 6
Fruits and Vegetables: ½ cup per serving
Ingredients
6 medium carrots (1 pound), peeled with ends removed
1 tablespoon vegetable or olive oil
1 tablespoon 100% orange juice
⅛ teaspoon cinnamon
⅛ teaspoon cayenne pepper
Directions
- Wash and slice carrots into “coin-shaped” round pieces.
- Heat oil in a large frying pan on medium-high heat and stir in carrots. Cook for about 5 minutes.
- Add juice, cinnamon, and cayenne pepper. Cook until carrots are tender and liquid is absorbed, about 8–10 minutes.
- Cool slightly and serve.
Directions
- Wash and slice carrots into “coin-shaped” round pieces.
- Heat oil in a large frying pan on medium-high heat and stir in carrots. Cook for about 5 minutes.
- Add juice, cinnamon, and cayenne pepper. Cook until carrots are tender and liquid is absorbed, about 8–10 minutes.
- Cool slightly and serve.
Tip
- Add 3 cloves of garlic to spice it up or ¼ teaspoon of ground ginger for a savory twist.
Nutrition Facts
Serving size: ½ cup; Calories: 50; Carbohydrates: 8 g; Fiber: 2 g; Fat: 2.5 g; Saturated fat: 0 g; Sodium: 50 mg
This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutrition. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.
