Orange-Glazed Carrots or Sweet Potatoes

[quicklook-recipe prep_time=”15 min” cook_time=”30 min” serves=”8″ details=”” ] Skip the coriander and switch the mint to parsley or dill for

[quicklook-recipe prep_time=”15 min” cook_time=”30 min” serves=”8″ details=”” ]
Skip the coriander and switch the mint to parsley or dill for a more traditional taste.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1/3 cup chopped fresh mint

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Uncover, increase heat to high, and cook until vegetables are tender, about 7 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Add oil and cook, swirling pan, until vegetables are glossy and sauce is creamy, about 1 minute. Remove from heat and stir in mint.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”105″ calories_fat=”” fat=”2g” sat_fat=”1g” choles=”4g” sodium=”362mg” carbs=”22g” sugars=”” protein=”2g” fiber=”4g”]

[/nutrition-info]

Originally Published in Reader's Digest

Popular Videos