Orange Glazed Carrots and Onions

Yield: 6 servings (serving size: 1/2 cup)
Source: Cooking Light Annual Recipes 2004
CL Comments: "The sweetness of the carrots in this recipe really accentuates the flavor of the onion." --CL Reader
Comments from a PA Kitchen: These were okay; I think I would have liked them more if they had less of a soy sauce flavor. They just weren't what I was expecting.


1 1/2 cups thinly sliced onion
1 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 pound baby carrots
1 garlic clove, minced
2 tablespoons orange marmalade
1/4 teaspoon salt
1/4 teaspoon black pepper


  1. Combine the first 5 ingredients in a medium saucepan; bring to a simmer over medium heat. Cover and simmer 10 minutes or until onion is tender. Stir in marmalade, salt, and pepper. Cook, uncovered, 30 minutes or until liquid is reduced to 1/4 cup (about 30 minutes), stirring frequently.


Healthy Units: 1 per serving
CALORIES 63 (7% from fat); FAT 0.5g (satfat 0.1g, monofat 0.0g, polyfat 0.2g); PROTEIN 1.8g; CARBOHYDRATE 13.9g; FIBER 2g; CHOLESTEROL 0.0mg; IRON 0.8mg; SODIUM 381mg; CALCIUM 28mg;

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