Rich in vitamins C and A, this nutritional powerhouse doesn’t taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound carrots
- 1 cup fresh orange juice
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 1 tablespoon picked fresh dill leaves
Instructions
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
Nutrition Facts
| Calories | 100 calorie |
| Total Fat | 3 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 199 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
| Sugar | 11 grams |
| Calories | 100 calorie |
| Total Fat | 3 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 199 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
| Sugar | 11 grams |
Reviews
So easy! Came out super tasty (though I did need to add some salt at the end).
Easy and Delicious