Orange-Glazed Carrots or Sweet Potatoes

Coriander and mint add a Mediterranean flavor to this holiday dish.

Skip the coriander and switch the mint to parsley or dill for a more traditional taste.

Cooking time: 30 minutes
Prep time: 15 minutes

You Will Need
2 pounds carrots or sweet potatoes, peeled
1 can (6 ounces) frozen orange juice concentrate, thawed
2 1/2 teaspoons ground coriander
1 teaspoon salt
3/4 cup water
1 tablespoon olive oil
1/3 cup chopped fresh mint

What to Do
1. If using carrots, halve lengthwise and cut into 2-inch lengths. If using sweet potatoes, cut into eighths lengthwise, then cut into 2-inch lengths.

2. Combine carrots or sweet potatoes, orange juice concentrate, ground coriander, and salt in a large skillet. Add water and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until vegetables are tender-crisp, about 15 minutes.

3. Uncover, increase heat to high, and cook until vegetables are tender, about 7 minutes.

4. Add oil and cook, swirling pan, until vegetables are glossy and sauce is creamy, about 1 minute. Remove from heat and stir in mint.

Serves: 8

Per serving (1/2 cup): Calories 105, fat 2 g, saturated fat 1 g, cholesterol 4 mg, sodium 362 mg, carbohydrate 22 g, fiber 4 g, protein 2 g.

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