Glazed Carrots

Glazed Carrots

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Success
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:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 310mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 17g),
  • Protein 1g;
Percent Daily Value*:
    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.