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Ingredients
- 1 lb peeled carrots cut into 2 1/2- by 1/2-inch sticks
- 1 tsp salt
- 1 Tbsp. brown sugar
- 1 tsp grnd cinnamon
- 3/4 tsp dry mustard
- 1/4 c. orange juice
- 2 Tbsp. butter
- 1/2 c. dry cranberries
- 1/3 c. coarsely minced pecans for garnish
Directions
- Dry cranberries, available in most supermarkets, add in a festive note to these simple glazed carrots.
- PLACE CARROTS and 1/2 tsp. salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 min or possibly till carrots are tender. Drain.
- Combine brown sugar, cinnamon, mustard and remaining salt in small mixing bowl. Add in orange juice.
- Heat butter in large skillet. Add in carrots and orange juice mix. Cook 2 to 3 min or possibly till carrots are coated, stirring frequently. Add in cranberries; cook till heated through. Garnish with pecans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 593g | |
| Calories 616 | |
| Calories from Fat 330 | 54% |
| Total Fat 38.24g | 48% |
| Saturated Fat 15.98g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2816mg | 117% |
| Potassium 1583mg | 45% |
| Total Carbs 70.17g | 19% |
| Dietary Fiber 17.3g | 58% |
| Sugars 40.73g | 27% |
| Protein 6.69g | 11% |
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