Orange-Glazed Carrots or Sweet Potatoes

Quick look

  • prep 15 min    cook 30 min
  • serves 8

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


  • 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

    How to make it  45 minutes

  • 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.

Nutritional Information(per serving)

  • Calories: 105
  • Fat: 2g
  • Saturated Fat: 1g
  • Cholesterol: 4g
  • Sodium: 362mg
  • Carbs: 22g
  • Protein: 2g
  • Fiber: 4g

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