Prep: 20 minutes; Cook: 20 minutes.Purple carrots add a pop of color to the dinner table and contain anthocyanins—a powerful antioxidant.


Recipe Summary test

Makes 6 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Bring a 5- to 6-quart pot of salted water to a boil and cook carrots until just tender (6-8 minutes). Drain well.

  • Melt butter in a large (12-inch) heavy skillet over medium-high heat until foam subsides. Add carrots and sauté 1 minute. Add orange juice, maple syrup, thyme, salt, and pepper, and bring to a boil. Continue to boil, shaking skillet frequently, until liquid is reduced and syrupy, and carrots are tender (5-10 minutes).

Nutrition Facts

137 calories; fat 4.1g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.3g; protein 2g; carbohydrates 25g; fiber 4g; cholesterol 10mg; iron 1mg; sodium 243mg; calcium 51mg.