Spiced Carrots

1 Review
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Yield
4 servings (serving size: 1/2 cup)
April 1997
RECIPE BY Cooking Light

Ingredients

  • 3 1/2 cups (1/4-inch-thick) sliced carrot
  • 2 tablespoons sugar
  • 2 tablespoons orange juice
  • 1 tablespoon margarine
  • Dash of ground cinnamon

Nutritional Information

  • Calories 94
  • Caloriesfromfat 29%
  • Fat 3g
  • Satfat 0.6g
  • Monofat 1.3g
  • Polyfat 1g
  • Protein 1g
  • Carbohydrate 16.9g
  • Fiber 3.1g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 67mg
  • Calcium 28mg

How to Make It

Place carrots in a medium saucepan; add water to cover. Bring to a boil. Cover; reduce heat. Simmer 20 minutes or until very tender. Drain. Place carrots in a large bowl; add remaining ingredients. Mash to desired consistency.

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Ratings & Reviews

works with yams or squash

carolfitz
December 11, 2016
Have made the scallops/spiced carrots many times since we pulled it from the magazine.  We steam the carrots and rice them.  Sub butter for margarine.  The proportions of flavorings to veg also work with yams or any orange squash like acorn or butternut.