Lemon Honey Carrots
|Tiny carrots||1 1⁄2 Pound (1 Bunch Of 3 Inch Long Carrots)|
|Water||1 Cup (16 tbs)|
|Melted butter/Margarine||3 Tablespoon|
|Grated orange peel||1 1⁄2 Teaspoon (Fresh Ones)|
|Grated lemon peel||1 1⁄2 Teaspoon (Fresh Ones)|
|Fresh lemon juice||1 Teaspoon|
Scrape carrots lightly and cook, covered, in 1/2 inch boiling water with 1/2 teaspoon salt.
Cook until crisp-tender, about 10 to 12 minutes.
Drain and push to side of pan.
Add butter, honey, peels and juice.
Stir over very low heat until carrots are glazed, about 5 minutes.
Serving size: Complete recipe
Calories 750 Calories from Fat 335
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 23.4 g116.9%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 864.6 mg36%
Total Carbohydrates 106 g35.3%
Dietary Fiber 20.8 g83%
Sugars 69.7 g
Protein 7 g14.2%
Vitamin A 2296.4% Vitamin C 104.2%
Calcium 26.1% Iron 13.1%
*Based on a 2000 Calorie diet