• 1 cup orange juice
  • 4 cups carrots, peeled and sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • Pepper to taste


  1. Heat orange juice in a sauce pan over medium heat and reduce liquid to about 1/4 cup (juice will be thick and glossy).
  2. Bring a large pot (about a gallon) of water to a boil.  Add carrots and salt to pot and cook until carrots are almost cooked but still a bit crunchy, about 1 minute.  Drain carrots and rinse under cold water.  You could also steam or microwave the carrots.
  3. Toss together carrots, basil, and pepper with the orange juice sauce until carrots are fully coated.
Amount ofservings Serving size   Calories Fat Protein Carbohydrate
4    1 cup      60 0 g 1 g         14 g

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