Eat Smart  |  Posted 10.16.14

Carrots and Dried Apricots with Cinnamon

Carrots and Dried Apricots with Cinnamon

Carrots: not just for wabbits.

Makes 4 servings (2 1/2 cup)


  • 2 cups baby carrots
  • 2 tsp canola oil
  • 1/2 cup orange juice
  • 8 whole dried apricots, cut into thin strips
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • salt and ground black pepper
  • 1 tsp honey


  • Halve the carrots lengthwise, leaving the thinnest ones whole.
  • Heat the canola oil in a medium skillet over medium-high heat. Add the carrots, stirring until they are coated with the oil.
  • Pour in the juice. Add the apricots, ginger and cinnamon.
  • When the liquid boils, reduce the heat and simmer, stirring occasionally, until the carrots are tender and the juice is syrupy and puddles around the carrots, 8 to 10 minutes. Season the carrots to taste with salt and pepper.
  • Off the heat, mix in the honey. Serve the carrots warm or at room temperature.

Per serving: 103 calories, 2 g. total fat (0 g. saturated fat), 19 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 32 mg. sodium.

Recipe from American Institute for Cancer Research