Directions:
- Place carrots and 1/2 teaspoon salt in a large saucepan
- Cover with water and bring to a boil.
- Reduce heat; cook 10minutes or until carrots are fork tender.
- Drain.
- Combine cranberry sauce, brown sugar, cinnamon, mustard and remainiing salt in a small mixing b owl.
- Add orange juice.
- Melt butter in a large skillet.
- Add carrots and orange juice mixture.
- Cook 2 to 3 minutes or until carrots are coated, stirring frequently.
- Cook until heated through.
- Garnish with pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.01 Kcal (691 kJ) | ||
| Calories from fat | 121.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.49g | 21% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 454.87mg | 19% | |
| Potassium | 261.05mg | 6% | |
| Total Carbs | 10.85g | 4% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 2.25g | 5% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 153.75 Kcal (644 kJ) | ||
| Calories from fat | 113.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 21% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 3% | |
| Sodium | 423.84mg | 19% | |
| Potassium | 243.24mg | 6% | |
| Total Carbs | 10.11g | 4% | |
| Sugars | 6.24g | 27% | |
| Dietary Fiber | 3.44g | 15% | |
| Protein | 2.1g | 5% | |
| Vitamin C | 7.1mg | 13% | |
| Vitamin A | 0.7mg | 27% | |
| Iron | 1.1mg | 7% | |
| Calcium | 39.2mg | 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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