Glazed Carrots
Take care not to burn the carrots at the end of this recipe. They should be browned (but not blackened) for a tasty side dish.
- 6 Servings
- Less than $3.00
Glazed Carrots
Take care not to burn the carrots at the end of this recipe. They should be browned (but not blackened) for a tasty side dish.
- 6 Servings
- Less than $3.00
Ingredients
- 2 tablespoons margarine or butter
- 1 1/2 pounds carrots
- 1 cup water
- 1/4 teaspoon black pepper
- 2 teaspoons sugar
Steps
1
Wash hands with soap and water.
2
Peel the carrots. Cut in half lengthwise, then cut into 1 inch pieces.
3
Melt the margarine in a heavy saucepan on low heat.
4
Add the carrots. Stir to coat them with the margarine.
5
Add the water, salt, and pepper.
6
Cover and simmer for about 15 minutes until tender.
7
Drain the water.
8
Add the sugar.
9
Cover the pan.
10
Shake the pan back and forth on the burner for 1 minute.
11
Cook for 1 more minute, until the carrots are glazed but not brown.
Ingredients
Serving Size: 1/6 of recipe (159g)
| Nutrients | Amount |
|---|---|
| Total Calories | 80 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Total Sugars | 6 g |
| Added Sugars included | 1 g |
| Protein | 1 g |
| Minerals | |
| Calcium | 35 mg |
| Potassium | 322 mg |
| Sodium | 102 mg |
| Copper | 50 mcg |
| Iron | 0 mg |
| Magnesium | 13 mg |
| Phosphorus | 35 mg |
| Selenium | 0 mcg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 874 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 18 mcg |
| Folate | 19 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 9 mg |
Source:
- Pennsylvania Nutrition Education Network