|Baby cut carrots||1 1⁄2 Pound|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Orange peel||1⁄2 Teaspoon, grated|
1. Heat 1 inch water to boiling in 2-quart saucepan. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2. Cook remaining ingredients in 12-inch skillet over medium heat, stirring constantly, until bubbly.
3. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.
Serving size: Complete recipe
Calories 742 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 15.6 g77.8%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 1524.1 mg63.5%
Total Carbohydrates 131 g43.5%
Dietary Fiber 20 g80%
Sugars 105.5 g
Protein 5 g9.5%
Vitamin A 1891.7% Vitamin C 35.2%
Calcium 29.2% Iron 36.8%
*Based on a 2000 Calorie diet