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Apple Glazed Carrots

Apple Glazed Carrots

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Rated:

The blending of apple juice and honey enhances the natural sweetness of baby carrots. This side dish will be loved by young and old alike. Serve with any of your favorite entrées for a simple yet sophisticated accent.

Estimated Times
Preparation Time: 5 mins
Cooking Time: 15 mins

Servings: 4

ingredients
1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 1/2 teaspoons cornstarch
1 pound baby carrots
1 tablespoon butter or margarine
1 teaspoon honey
1/4 teaspoon salt

directions
COMBINE Juicy Juice and cornstarch in small bowl; mix until smooth.

COOK carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened.
nutritional information
Calories: 100 Calories from Fat: 25 Total Fat: 3 g
Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 260 mg
Carbohydrates: 18 g Dietary Fiber: 2 g Sugars: 12 g
Protein: 1 g

VIEW DETAILED NUTRITION INFORMATION

reviews

C W. from Silver Springs, NV

01/16/07

Rated:

look out bugs bunny

This carrot dish was so scrumdillyicious that even the kids ate it, and I found it easy to make.

LYNNE K. from YACOLT, WA

06/15/05

Rated:

APRICOT HONEY GLAZED CARROTS

VERY GOOD. FRIENDS AND FAMILY REALLY ENJOYED THEM. GOOD WAY TO GET CHILDREN TO EAT COOKED CARROTS.

Tabitha from Seattle, Wa

01/08/04

Rated:

Bland

I made these for Thanksgiving dinner, and was embarresed after serving them. They were bland, and down right gross. I wouldn't recommend this recipe to anyone with taste buds.

Sarah from Springfield,MO

11/18/03

Rated:

Great

They were a hit! I have a 13yr. old and a 2yr. old and they both loved them. That doesn't happen very often!!!Something to try I made them again using pineapple juice instead of apricot. It was wonderful also!

Amy-lou from NH

11/09/03

Rated:

Best ever!!!

I have made these several times for guests as well as just us. They have been a hit with EVERYONE from a 4 year old to a 95 year old! Not too sweet, delicious butter tasting sauce. You can cook the carrots in the microwave instead of boiling to save time. Also, I was a bit miffed that I had to buy a huge bottle of the apricot Kern to use only like 1/2c. in the recipe - but then it occured to me to freeze the juice in recipe sized portions. Now when I want to make it I just whip out my premeasured Kern and melt it in the microwave!

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