Glazed Carrots

Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
310mg
310%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
17g
17%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
280%;
Vitamin C
6%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.