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Prep 10min
Total30min
Servings8
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Ingredients
2
pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2
teaspoon salt, if desired
2/3
cup packed brown sugar
1/4
cup butter
1
teaspoon orange zest
1/2
teaspoon salt
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Steps
1
Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
2
While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
3
Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
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Sprinkle either toasted pecans or roasted pepitas, also called hulled pumpkin seeds, on top of your Brown Sugar-Glazed Carrots before serving.
For a professional look, cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time, as the carrots will cook more quickly due to the wider surface area.
Carrots work well with a glazed finish due to their natural sweetness. If you're using smaller carrots with leafy green tops, there’s no need to peel them. Sprinkle a handful of the chopped greens on top of your glazed carrots.
Serve the brown sugar carrots alongside seared pork chops for an easy weeknight meal.
Try using the simple sweet-savory sauce from this brown sugar carrots recipe with sliced parsnips or chunks of sweet potato instead. Cooking times will vary with different vegetables, so check often for doneness.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Calories from Fat
55
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
380 mg
Potassium
390 mg
Total Carbohydrate
28 g
Dietary Fiber
3 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Fruit; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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