Eating your vegetables has never been easier (and neither has polishing off a bowl of rice), thanks to these fuss-free dishes.
By Lynn Andriani
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Dress Up a Persnickety Diner's Go-To
Cooking baby-cut carrots with orange juice and zest plus a little bit of butter and honey turns them crisp-tender and sweet-tart. If you prefer your vegetables softer, place them in lightly salted boiling water for three minutes, and drain before adding them to the skillet.