Ingredients:
- 1/2 green pepper, sliced very thin in 1 strips
- 1 (4 oz) jar pimentos, chopped (optional)
Directions:
- Clean and peel carrots and cut into 1/4” coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
- Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
- Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
- Refrigerate 24 hours.
- To serve, heat in oven for 40 minutes at 350 degrees.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 437.86 Kcal (1833 kJ) | ||
| Calories from fat | 208.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.18g | 36% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 356.42mg | 15% | |
| Potassium | 904.4mg | 19% | |
| Total Carbs | 56.68g | 19% | |
| Sugars | 42.31g | 169% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 47.4mg | 79% | |
| Vitamin A | 2.6mg | 85% | |
| Iron | 1mg | 6% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 119.24 Kcal (499 kJ) | ||
| Calories from fat | 56.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 36% | |
|---|---|---|---|
| Cholesterol | 16.61mg | 20% | |
| Sodium | 97.06mg | 15% | |
| Potassium | 246.29mg | 19% | |
| Total Carbs | 15.44g | 19% | |
| Sugars | 11.52g | 169% | |
| Dietary Fiber | 2.16g | 32% | |
| Protein | 0.93g | 7% | |
| Vitamin C | 12.9mg | 79% | |
| Vitamin A | 0.7mg | 85% | |
| Iron | 0.3mg | 6% | |
| Calcium | 30.2mg | 11% | |
* 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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