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Baby minted carrots

June 1, 2019

Recipe

Carrots are a good source of vitamin A. This recipe accentuates their sweetness.

Serves 6

One serving provides twice the daily estimated average requirement of vitamin A for an adult.

Pour the water into a large pan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.

In a small saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.

Pour the mixture over the carrots. Serve immediately.

6 cups water
1 pound baby carrots, rinsed (about 5 1/2 cups)
1/4 cup 100% apple juice
1 tablespoon cornstarch
1/2 tablespoon chopped fresh mint leaves
1/8 teaspoon ground cinnamon

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 2 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 44 Calories 10 g Total carbohydrate 0 mg Cholesterol 2.5 g Dietary fiber Trace Monounsaturated fat Potassium 1 g Protein Trace Saturated fat About 3/4 cup Serving size 51 mg Sodium Trace Total fat