Carrots are a good source of vitamin A. This recipe accentuates their sweetness.

Pour the water into a large pan. Add the carrots and boil until tender-crisp, about 10 minutes. Drain the carrots and set aside in a serving bowl.

In a small saucepan over moderate heat, combine the apple juice and cornstarch. Stir until the mixture thickens, about 5 minutes. Stir in the mint and cinnamon.

Pour the mixture over the carrots. Serve immediately.

• 6 cups water
• 1 pound baby carrots, rinsed (about 5 1/2 cups)
• 1/4 cup 100% apple juice
• 1 tablespoon cornstarch
• 1/2 tablespoon chopped fresh mint leaves
• 1/8 teaspoon ground cinnamon