- 1 cup orange juice
- 4 cups carrots, peeled and sliced
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- Pepper to taste
- Heat orange juice in a sauce pan over medium heat and reduce liquid to about 1/4 cup (juice will be thick and glossy).
- 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.
- 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|