Citrus-Glazed Carrots Recipe
Here we are, a new year, and another chance to relearn some new habits to help us live a healthier happier life. Including fresh, organic, fruits and vegetables with every meal can be a simple way to increase our bodies vitality, add much needed vitamins and minerals and supply our minds with energy and focus.
One vegetable that has many benefits, and not just to the eyes, is the carrot. The carrot provides the highest source of provitamin A carotenes of the commonly consumed vegetables. Two carrots provide roughly 4,050 retinol equivalents, or roughly four times the RDA of vitamin A. Carrots also provide excellent levels of vitamin K, biotin, and fiber and very good levels of vitamin C and B6, potassium, and thiamine. A 3.5-ounce serving of carrots provides 41 calories with 9.6 grams of carbohydrate as 4.5 grams of sugars and 3.0 grams of fiber.
What does this mean? Carrots are good for you! Carrots retain their nutrient value better when roasted or steamed rather than boiled, so steam or roast yours. Wash well and brush clean but leave the skin intact as that’s where the highest concentration of vitamins are stored, which is true for most fruits and vegetables.
Looking for a delicious carrot recipe to ease you into healthy eating? Try this one!
- 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
- 2 cups (or more) water
- 1 cup fresh orange or tangerine juice
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 2 Tbsp (1/4 stick) butter
- 2 1/2 tsp finely grated orange peel
- 2 tsp finely grated lime peel
- 1 tsp salt
- 1 Tbsp chopped fresh parsley
- Combine carrots and 2 cups water in heavy large skillet.
- Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots.
- Bring to boil, stirring until sugar dissolves.
- Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes.
- Using slotted spoon, transfer carrots to medium bowl.
- Boil cooking liquid in skillet until slightly reduced, about 5 minutes.
- Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes.
- Season with salt and pepper.
- Transfer to serving bowl.
- Sprinkle with parsley.