5-6 carrots, washed, peeled and slices (or 1 bag baby carrots)
1/3 cup orange or apple juice (or broth)
1/4 teaspoon seasoning (cinnamon or rosemary)
Sunshine Carrots
Servings: 8
Ingredients:
Directions:
- Add all ingredients to a saucepan.
- Cover and cook over medium heat.
- Stir occasionally and cook until tender, about 15 minutes.
Recipe Category
30 minutes or less, 5 ingredients or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Sunshine Carrots
Servings: 8
Ingredients:
5-6 carrots, washed, peeled and slices (or 1 bag baby carrots)
1/3 cup orange or apple juice (or broth)
1/4 teaspoon seasoning (cinnamon or rosemary)
Directions:
- Add all ingredients to a saucepan.
- Cover and cook over medium heat.
- Stir occasionally and cook until tender, about 15 minutes.
Nutrition Facts
8 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 25 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 30mg | 1% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 0g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 15mg | 2% | |
| Iron 0mg | 0% | |
| Potassium 157mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.