By Mayo Clinic Staff

Dietitian's tip:

One serving of this recipe provides twice the estimated daily requirement for vitamin A.

Number of servings

Serves 6

Ingredients

    6 cups water
    1 pound baby carrots, rinsed
    1/4 cup apple juice
    1 tablespoon cornstarch
    1/2 tablespoon chopped fresh mint leaves
    1/8 teaspoon ground cinnamon

Directions

Put 6 cups of water into a large saucepan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.

In a separate saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.

Pour the apple juice mixture over the carrots. Serve immediately.

Nutritional analysis per serving

  • Total carbohydrate 9 g
  • Dietary fiber 2 g
  • Sodium 45 mg
  • Saturated fat trace
  • Total fat trace
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 1 g
  • Monounsaturated fat trace
  • Calories 40
  • Sugars 0 g
Jun. 01, 2013