Cinnamon glazed carrots
Recipe By :Vegetarian Times 1998
Serving Size : 6
1 pound carrots -- cut as directed
1/3 cup unsweetened apple juice concentrate -- thawed
1/2 teaspoon ground cinnamon
Peel and slice the carrots into 1/4-inch thick rounds (about 3 1/2 cups). Combine ingredients in a large saucepan and stir well. Bring to a simmer, cover, and cook over moderate heat for 15-20 minutes, until carrots are tender-crisp. Cook uncovered 3 to 5 minutes more or until liquid is reduced to a glaze.
HINT: With a long, sharp knife, you can slice three carrots placed side-by-side at the same time.
Per serving: 60 cals; 1g protein; 0g fat; 14g carb; 0mg chol; 30mg sodium; 3g fiber.
Source:"Complete Thanksgiving Cookbook: Harvest of Side Dishes"
NOTES : This side dish is a must at holiday dinners.
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1 comment:
I modified the recipe by cutting up bringing to a boil, then simmering two johnna gold apples in about two cups of water (or until they were covered, with roughly an inch of water they were floating on) and using cinnamon bark instead of cinnamon... It tasted pretty stinkn good... I'm not sure what the calorie count would be on this, but my guess is it would still be less than 60 calories...
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