Saturday, August 17, 2013

Easy Lemony Glazed Carrots (Low-Cal)

This is a nice way to make vegetables more interesting without adding a bunch of calories. The tangy, lemony sauce is a good balance for the sweetness of the carrots--a better one, in my opinion, than the super sweet and buttery traditional version of glazed carrots.

I like having cooked vegetable dishes like this in the fridge; I find I’m more likely to eat healthy when it’s convenient and already prepared.

Lemony Glazed Carrots

Easy Lemony Glazed Carrots

1 lb carrots

½ cup water
1/3 cup lemon juice
1/3 cup sugar or sweetener
1 Tbsp cornstarch
1/8 tsp turmeric
a dash of cinnamon
a dash of ginger
Salt and pepper (optional)

If you’re using big carrots, slice them into coins or sticks. If you’re using baby carrots then just leave them whole.

Steam the carrots until tender (about 10 minutes). You can cook the carrots by an alternate method such as roasting, sauteing or microwaving if you prefer.

Lemon Sauce
While the carrots are cooking, whisk together all sauce ingredients. Bring the sauce to a simmer and cook until thickened. You can use either the stovetop or microwave for this.

When the carrots are done, transfer them to a serving bowl and pour the sauce on top. Stir to coat. Season with salt and pepper if you wish; the lemon makes it taste fine with no salt though.

Stirring in the lemon sauce

Note: The sugar free version of this recipe (using a sweetener such as stevia or splenda) is very good, and so low calorie it's virtually equivalent to eating plain vegetables—just tastier.

Tasty and healthy

1 comment:

  1. Kid approved -- nephew loved these! Great recipe!