Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Catherine A. Brorby, Author of Making the Most of Your Food Allergies
The orange juice and cinnamon make these carrots so good even people who do not usually like carrots will eat them. I like to use baby carrots, but peeled, sliced regular carrots can also be used.
Diet Types: Gluten Free, Vegetarian, Wheat Free
Ingredients:
  • 1 3/4 pounds baby carrots
  • 3 teaspoons sugar
  • 3/4 teaspoon cinnamon
  • 2 1/2 tablespoons butter or alternative
  • 3 tablespoons fresh orange juice
  • salt and pepper to taste
  • Serves: 6
    Cooking Time: Under 30 minutes
    Instructions:
    In a large saucepan, steam the carrots until they are just beginning to soften. Remove from heat and drain. Put in a bowl and set aside. Combine the cinnamon and sugar in a small bowl. Set aside. In the same saucepan, over medium heat, melt the butter. Then add the carrots and orange juice. Sprinkle the carrots with the sugar mixture, and stir gently. Continue to cook until the sugar dissolves and the glaze has thickend slightly. Season with salt and pepper.

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