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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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-
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.
-
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.
-
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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160
Calories
6 g
Total Fat
1 g
Protein
28 g
Total Carbohydrate
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 160
- Calories from Fat
- 55
- Total Fat
- 6 g
- Cholesterol
- 15 mg
- Sodium
- 380 mg
- Potassium
- 390 mg
- Total Carbohydrate
- 28 g
- Protein
- 1 g
- 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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Tips from the Betty Crocker Kitchens
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