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The flavours of citrus pair well with the natural sweetness of the carrots and make this a perfect mate for pork tenderloin.
4 servings
Preparation Time: 5 minutes
Cooking Time: 15 minutes
- 1 500 g carrots, peeled, trimmed and sliced 1 cm thick
- 1 (1) large orange, juiced
- 2 tsp 10 mL Becel® Buttery Taste* margarine
- 1 tsp 5 mL granulated sugar
- 2 tsp 10 mL fresh mint or parsley, chopped
In a small heavy-bottomed saucepan, place carrots, orange juice, Becel® Buttery Taste margarine and sugar. Bring to a boil, cover and simmer gently on low heat, stirring occasionally for 15 minutes or until the carrots are tender-crisp. Remove from heat and toss with chopped fresh mint.
See Nutrition Information for sugar content
This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on the recommendations in Canada's Food Guide.
A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Becel Buttery Taste margarine is low in saturated fat and has no trans fat.
*Becel Gold in Quebec