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I found it very difficult to get children (and even my "big kid") to eat carrots. By adding an orange and serving carrots crisp-tender, I have found that my family is very receptive to this vegetable dish.
This recipe is:
Nutritional Facts 1 serving (3/4 cup) equals 73 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 262 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as California Orange Carrots in
August/September 1991, p51
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