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Glazed Carrots

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Glazed Carrots
  • Prep 25 min
  • Total 25 min
  • Servings 6
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Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.
Updated Apr 22, 2019

Ingredients

  • 1 1/2 lb carrots, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange peel

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instead of the carrots cut into julienne strips or baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag.
  • tip 2
    If using baby-cut carrots and some are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

130 Calories, 4g Total Fat, 1g Protein, 23g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
310mg
13%
Potassium
410mg
12%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
13%
Sugars
17g
Protein
1g
% Daily Value*:
Vitamin A
280%
280%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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