Apple & Carrot Casserole
Carrots are high in sugar, which is why they blend easily into sweet dishes. But don't be fooled–-they're just as nutritious as ever.
Makes 6 servings
|6||large carrots, sliced|
|4||large apples, peeled, quartered, cored and sliced|
|1/4||cup plus 1 tablespoon all-purpose flour|
|1||tablespoon packed brown sugar|
|1/2||teaspoon ground nutmeg|
|1/2||cup orange juice|
|1/2||teaspoon salt (optional)|
- Preheat oven to 350°F. Cook carrots in boiling water in large saucepan 5 minutes; drain. Layer carrots and apples in large casserole.
- Combine flour, brown sugar and nutmeg in small bowl; sprinkle over top. Dot with butter; pour orange juice over flour mixture. Sprinkle with salt, if desired. Bake 30 minutes or until carrots are tender.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
Check out more recipes for Vegetable Side Dish