Directions:
- In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper.
- Bring to a boil.
- Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes.
- (If water evaporates before carrots are tender, add 1/4 c more).
- Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.55 Kcal (438 kJ) | ||
| Calories from fat | 25.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 118.44mg | 5% | |
| Potassium | 548.96mg | 12% | |
| Total Carbs | 19.41g | 6% | |
| Sugars | 10.83g | 43% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 1.74g | 3% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 1.7mg | 58% | |
| Calcium | 59.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 59.38 Kcal (249 kJ) | ||
| Calories from fat | 14.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 4% | |
|---|---|---|---|
| Cholesterol | 4.33mg | 3% | |
| Sodium | 67.26mg | 5% | |
| Potassium | 311.75mg | 12% | |
| Total Carbs | 11.02g | 6% | |
| Sugars | 6.15g | 43% | |
| Dietary Fiber | 2.92g | 21% | |
| Protein | 0.99g | 3% | |
| Vitamin C | 5.8mg | 17% | |
| Vitamin A | 1mg | 58% | |
| Calcium | 34mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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