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Add a photoServings: 6
Ingredients
- 24 x baby carrots
- 1 ounce Cointreau
- 3 ounce lemon juice
- 2 ounce brandy
- 2 ounce honey
- Â Â Minced parsley for topping
Directions
- Preheat oven to 350 degrees F. In a saucepan place carrots in cool, salted water to cover; bring to a boil and cook till just tender. Drain carrots and arrange in a single layer in a buttered 7-by- 12-by-2-inch baking dish. Mix the Cointreau, lemon juice, brandy, and honey. Pour over the carrots and bake for 15 min, basting occasionally with the syrup. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 118mg | 3% |
| Total Carbs 12.32g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.01g | 7% |
| Protein 0.34g | 1% |
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