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Glazed Carrots are a sweet and savory side dish for your Easter dinner

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Glazed Carrots
True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

Ingredients:

  • 1 package (16 ounces) peeled and trimmed baby carrots
  • 1 cup Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 2 tablespoons honey
  • 1 tablespoon packed brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon butter
  • 1 tablespoon chopped fresh parsley

Directions:

  1. Heat the carrots, broth, honey and brown sugar in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 25 minutes or until the carrots are tender and the liquid is reduced to a glaze, stirring occasionally.
  2. Stir the orange juice, butter and parsley in the saucepan. Cook until the mixture is hot and bubbling.
    Recipe courtesy of Swanson®

*Note: Since the healthiest way to cook carrots is to steam them, you might want to steam the carrots in the broth separately until just tender. Make the glaze with the honey and brown sugar. Stir in the orange juice, butter and parsley and add the carrots at the very last minute.

Nutritional facts about carrots:
Carrots are best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots.

Antioxidant nutrients in carrots are believed to explain many of the cardioprotective benefits provided by these root vegetables. The many different kinds of carrot antioxidants are most likely to work together and provide us with cardiovascular benefits that we could not obtain from any of these antioxidants alone if they were split apart and consumed individually, in isolation from each other.
Source: The George Mateljan Foundation

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