Sunny Carrot Sticks Recipe
Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.—Wendy Masters, Grand Valley, Ontario
- 1 pound carrots, julienned
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup orange juice
- 2 tablespoons butter
- 1. Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
- 2. Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat. Yield: 4 servings.
1 serving (1/2 cup) equals 121 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 99 mg sodium, 17 g carbohydrate, 3 g fiber, 1 g protein.
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