Prepare carrots by steaming them over boiling water on a steamer rack, covered, for 5 minutes. Drain and set aside.

In a small saucepan over medium heat, combine the orange juice, water, lemon juice, honey, and spices. Bring to a boil. Reduce the heat and cook for 3 minutes.

Combine the cornstarch or arrowroot with the water. Add to the orange juice mixture and cook over low heat until thickened. Pour the orange glaze over the carrots and serve. Garnish with mint leaves.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 2 Vegetable.

Nutrition Facts: Calories 54; Calories from Fat 1; Fat 0g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 4g; Dietary Fiber 2g; Sugars 7g; Protein 1g.