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Recipe: Sweet carrots

Recipe: Sweet carrots

Carrots — an excellent source of beta carotene — are great raw for snacking or cooked as a side dish.

Carrots — an excellent source of beta carotene — keep well for up to two weeks if they''re refrigerated, unwashed and in plastic bags. If you bought them with their green tops still attached, trim off the greens before storing or else they''ll deplete moisture from the roots.


Directions

In a small saucepan, bring the water to a boil. Add the salt and shredded carrots. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley. Serve immediately.


Ingredients
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1 teaspoon trans-free margarine
  • Sugar substitute, to taste
  • 1 teaspoon lemon juice
  • 4 tablespoons fresh parsley, chopped

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories40 
Carbohydrate6 g 
Cholesterol0 mg 
Fiber2 g 
Monounsaturatedfat0.5 g 
Potassium 
Protein1 g 
SaturatedfatTrace 
Servingsize1/2 cup 
Sodium202 mg 
TotalFat1 g 

2015-05-30

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