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Submitted by: DeniseC
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.
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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.
