| 1 1/2 | lb ready-to-eat baby-cut carrots |
| 1/3 | cup packed brown sugar |
| 2 | tablespoons butter or margarine |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon grated orange peel |
| 1. | In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside. |
| 2. | In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly. |
| 3. | Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot. |
|
| Instead of the baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag, or 1 1/2 pounds regular carrots, cut into julienne strips, cooked as directed in step 1. |
|
| If some of the baby-cut carrots are large, cut them in half lengthwise so all of the carrots cook in the same amount of time. |
Nutrition Information:
130 ( 35); 4g ( 2 1/2g, 0g); 10mg; 310mg; 23g ( 3g, 17g); 1g 280%; 6%; 4%; 4% 1 ; 1 ; 1 1 1/2