Eat Without

Zesty Orange Carrots

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Colorful and flavorful, this carrot, honey, and cinnamon side dish will make your plate pop with color.

Makes
4 Servings

Ingredients

  • 16 ounces carrots (peeled and cut into strips)
  • 1/4 teaspoon ground cinnamon
  • 1/2 orange
  • 1 tablespoon honey
  • 1 tablespoon butter alternative spread (0 g trans fat)
  • parsley, fresh (1 tablespoon, for appearance, optional)

Directions

  1. Wash hands with soap and water.
  2. Bring about 2 cups of water to a gentle boil in saucepan.
  3. Add carrots and cinnamon. Cook for about 10 minutes, until just tender.
  4. While carrots are cooking, wash an orange and cut in half.
  5. Squeeze juice out of the orange (remove seeds).
  6. Use a sharp paring knife to carefully remove the orange 'zest' from the peel. Try not to get any of the white part as it will taste bitter. Cut the zest into small slices.
  7. When carrots are done, drain well.
  8. Add the honey, margarine, and orange zest and toss into mix. Serve while hot.

Notes

Could also use baby carrots Learn more about: Carrots Oranges Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.