Copper Carrots

Vegetarian
Gluten Free
Health score
6%
Copper Carrots
20 min.
2
115kcal

Suggestions

Copper Carrots: A Vegetarian and Gluten-Free Side Dish

Discover the vibrant flavors of our Copper Carrots recipe, a delightful vegetarian and gluten-free side dish that's both nutritious and delicious. Perfect for those looking to add a touch of color and zest to their meals, this recipe is not only easy to make but also caters to a wide range of dietary needs. Ready in just 20 minutes, it's a quick and efficient way to enhance your dining experience.

With a focus on fresh, natural ingredients, this dish features julienned carrots as its star component, complemented by a rich, orange juice-based sauce that's infused with a hint of ground ginger and a touch of sugar for a perfect balance of sweet and savory. The addition of butter and optional chopped fresh parsley adds a luxurious depth of flavor, making this dish a standout accompaniment to any main course.

At just 115 calories per serving, Copper Carrots are an excellent choice for those watching their calorie intake. The caloric breakdown offers a healthy mix of macronutrients, with a slight emphasis on carbohydrates, making it a well-rounded addition to your meal. Whether you're a vegetarian, gluten-free, or simply looking for a new and exciting side dish, Copper Carrots are sure to impress.

Gather your ingredients and get ready to elevate your culinary skills with this easy-to-follow, yet incredibly flavorful recipe. Your taste buds will thank you for this burst of vibrant flavors and your table will be set with a side dish that's as beautiful as it is delicious.

Ingredients

  • tablespoon butter 
  • medium carrots julienned
  • 0.5 teaspoon cornstarch 
  • servings parsley fresh chopped
  • 0.1 teaspoon ground ginger 
  • tablespoons orange juice 
  • 0.3 teaspoon salt 
  • teaspoons sugar 

Equipment

  • frying pan
  • sauce pan

Directions

  1. In a small saucepan, cook carrots in water until tender; drain.
  2. Remove carrots; set aside and keep warm. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes.
  3. Add butter. Return carrots to pan; heat through.
  4. Sprinkle with parsley if desired.

Nutrition Facts

Calories115kcal
Protein3.88%
Fat44.95%
Carbs51.17%

Properties

Glycemic Index
125.46
Glycemic Load
6.64
Inflammation Score
-10
Nutrition Score
12.39304338266%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
2.03mg
Naringenin
0.36mg
Apigenin
8.62mg
Luteolin
0.14mg
Kaempferol
0.28mg
Myricetin
0.64mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:114.52kcal
5.73%
Fat:5.98g
9.2%
Saturated Fat:3.64g
22.75%
Carbohydrates:15.32g
5.11%
Net Carbohydrates:12.57g
4.57%
Sugar:9.8g
10.89%
Cholesterol:15.05mg
5.02%
Sodium:401.36mg
17.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.16g
2.32%
Vitamin A:15831.92IU
316.64%
Vitamin K:78.19µg
74.46%
Vitamin C:19.22mg
23.3%
Fiber:2.75g
11%
Potassium:352.45mg
10.07%
Manganese:0.18mg
9.12%
Folate:28.79µg
7.2%
Vitamin B6:0.14mg
6.88%
Vitamin E:0.8mg
5.35%
Vitamin B1:0.08mg
5.3%
Vitamin B3:1.03mg
5.17%
Calcium:39.64mg
3.96%
Phosphorus:39.19mg
3.92%
Vitamin B2:0.07mg
3.85%
Magnesium:15.28mg
3.82%
Iron:0.59mg
3.27%
Vitamin B5:0.31mg
3.06%
Copper:0.06mg
2.8%
Zinc:0.28mg
1.89%
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