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Ingredients
- 2/3 c. unsweetened orange juice
- 1/2 tsp. cornstarch
- 3 c. (1 lb.) diagonally sliced carrots
- 1/4 tsp. ground cinnamon
Method
- Combine orange juice and cornstarch in a medium saucepan.
- Add carrots and cinnamon.
- Cover; cook over low heat for 15 to 20 minutes, or until carrots are done.
- Yields 4 servings.
- (Each 3/4-cup serving contains about 61 calories.)