Directions:
- Scrape carrots and slice crosswise on bias about 1/2 inch thick.
- Cook, covered in small amount of boiling water, until just tender, 6 to 10 minutes.
- Combine butter, cranberry sauce, brown sugar and salt in skillet.
- Heat slowly and stir until cranberry sauce melts.
- Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.38 Kcal (743 kJ) | ||
| Calories from fat | 103.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 351.22mg | 15% | |
| Potassium | 258.35mg | 5% | |
| Total Carbs | 19.08g | 6% | |
| Sugars | 15.05g | 60% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.9mg | 30% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 156.55 Kcal (655 kJ) | ||
| Calories from fat | 91.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.14g | 18% | |
|---|---|---|---|
| Cholesterol | 26.92mg | 10% | |
| Sodium | 309.99mg | 15% | |
| Potassium | 228.02mg | 5% | |
| Total Carbs | 16.84g | 6% | |
| Sugars | 13.28g | 60% | |
| Dietary Fiber | 2.17g | 10% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 4.3mg | 8% | |
| Vitamin A | 0.8mg | 30% | |
| Calcium | 29.5mg | 3% | |
* 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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