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Vegetables Marrakesh

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  Butter/Margarine 4 Tablespoon (1/2 Stick)
  Light brown sugar 3 Tablespoon (Packed)
  Ground cinnamon 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon (Or To Taste)
  Baby carrots 2 Pound, peeled and trimmed
  Fresh orange juice 1 1⁄4 Cup (20 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
  Yellow crookneck squash 7 Ounce, cut in half lengthwise and thinly sliced (1 Medium)
  Peas 2 Cup (32 tbs) (Fresh Or Frozen)

To Cook Carrots: In a large skillet over low heat, melt butter or margarine.
Stir in brown sugar, cinnamon, cumin, and cayenne and cook for 2 minutes.
Stir in carrots and cook over medium heat until well coated and sugar is melted, about 3 minutes.
Add orange juice and bring to a boil, stirring constantly.
Reduce heat to a gentle boil, cover, and cook, stirring often, until carrots are nearly tender, about 6 to 8 minutes.
Uncover and boil gently, stirring frequently, until liquid is reduced to a glaze.
Season to taste with salt and pepper.
(Carrots may be held at room temperature covered, up to 4 hours.)

Recipe Summary

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1376 Calories from Fat 456

% Daily Value*

Total Fat 52 g80.1%

Saturated Fat 31.4 g157%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 1130.1 mg47.1%

Total Carbohydrates 216 g72%

Dietary Fiber 48.7 g194.9%

Sugars 133 g

Protein 25 g49.9%

Vitamin A 2595.8% Vitamin C 337.7%

Calcium 49.4% Iron 83.7%

*Based on a 2000 Calorie diet

Vegetables Marrakesh Recipe