Veggie Dish | Cinnamon-Apple Glazed Baby Carrots

Brown Sugar-Glazed Carrots

Last saturday I bought several bags of baby carrots with the intention of replacing all those unhealthy packaged snacks I've been reaching for lately. You know the snacks I speak of. The kind you eat mindlessly in front of the computer, right? Of course, after I arrived home with them, a neighbor decided to share the bounty of his summer garden. So I set aside my baby carrots and indulged in fresh cucumbers and tomatoes all week. {Did you know carrots, cucumbers, & tomatoes are all zero points on the Weight Watchers Plan?}

So what to do with all those baby carrots? I started going through my old cookbooks looking for a healthy recipe for carrots. But healthy wasn't the only criteria; I was also looking for an easy dish that I could make in less than thirty minutes. Lo and behold, I found the perfect recipe for glazed carrots in an old vegetarian cookbook that I'd forgotten I had. There are a lot of gems in those old cookbooks. Additionally, this recipe is gluten free!

For those of you on Weight Watchers, you can plug the nutritional values in Calculator Cat. The recipe comes in at a very low 1 point.

Cinnamon-Apple Glazed Baby Carrots

Yield: Serves 6 to 8

  • 1-pound bag fresh baby carrots
  • ⅓ cup unsweetened apple juice concentrate, undiluted, thawed;
  • ½ teaspoon ground cinnamon

  1. Combine all of the ingredients in a large saucepan and stir.
  2. Bring to a simmer and cook over moderate heat for 15 to 20 minutes, covered, or until the carrots are tender-crisp.
  3. Turn the heat up just a bit, and cook the carrots uncovered 3 to 5 minutes more or until the liquid is reduced to a glaze.


    Calories: 51  ♥ Fat: 0g ♥ Carbs: 12g ♥  Protein: 0g ♥ Sodium: 47mg ♥ Cholesterol: 0mg 

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