Directions:
- Melt butter in saucepan.
- Add carrots, salt, sugar and just enough water to barely cover the carrots.
- Cover and cook carrots on medium heat until tender.
- (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
- Watch carefully and stir so carrots do not scorch.
- Sprinkle with cinnamon and mix.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.59 Kcal (505 kJ) | ||
| Calories from fat | 38.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 216.12mg | 9% | |
| Potassium | 221.82mg | 5% | |
| Total Carbs | 20.41g | 7% | |
| Sugars | 17.59g | 70% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1mg | 6% | |
| Calcium | 41.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 115.24 Kcal (482 kJ) | ||
| Calories from fat | 37.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 7% | |
|---|---|---|---|
| Cholesterol | 10.94mg | 4% | |
| Sodium | 206.53mg | 9% | |
| Potassium | 211.98mg | 5% | |
| Total Carbs | 19.5g | 7% | |
| Sugars | 16.81g | 70% | |
| Dietary Fiber | 2.52g | 11% | |
| Protein | 0.87g | 2% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1mg | 6% | |
| Calcium | 39.8mg | 4% | |
* 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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