Carrots are very low in cholesterol making this a basic heart healthy dish that is also a wonderful addition to any meal especially for occasions such as Easter, Thanksgiving and Christmas dinners. This dish is also a good source of dietary fiber, and a very good source of Vitamin A, Vitamin C and Vitamin K. The blending of sweet orange juice and tangy lemon juice bring out a special flavor and "zippiness". In addition, the simplicity of the carrots stand out beautifully with a dash of fresh green parsley making it a truly attractive entrée to serve.
1/4 cup olive oil
1 cup vegetable broth
2 tablespoons orange juice
dash of salt
dash of pepper
14 medium carrots, cut into 1/4-inch slices
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
In a large sauce pan heat olive oil, vegetable broth, orange juice, salt and pepper, then bring to boil. Add sliced carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon. Garnish with parsley optional. Makes approximately 6-8 servings.
Calories: 892 Protein: 9g Carbohydrates: 98g Total Fat: 56g Saturated Fat: 8g Fiber: 25g Cholesterol: 0mg Sodium: 97mg
Check out Children’s Hunger Fund:
This non-profit organization delivers hope to suffering children and families around the world.
Medical/Nutritional Disclaimer: HeartHealthyRecipes.com website offers informational service only and the information contained in this website is not intended as professional nutritional or medical advice. The content in this website should not be used solely during a medical emergency or for the diagnosis or treatment of any medical condition. Please consult your doctor or other qualified health care provider regarding any course of medical treatment.