Directions:
- In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add half of the carrots and cook, stirring occasionally, until the carrots are lightly browned, about 3 minutes. Remove from the pan and set aside. Repeat with 2 more tablespoons of the butter and the remaining carrots.
- Stir the apple juice into the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook over medium heat until the liquid is reduced by half, about 6 minutes. Stir in the sugar, mustard, salt, paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes.
- Add the carrots to the sugar mixture, turning to coat. Bring to a low boil, and cook until the carrots are tender, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.61 Kcal (538 kJ) | ||
| Calories from fat | 13.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 370.74mg | 15% | |
| Potassium | 247.6mg | 5% | |
| Total Carbs | 28.79g | 10% | |
| Sugars | 25.82g | 103% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 1.1mg | 6% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 103.41 Kcal (433 kJ) | ||
| Calories from fat | 10.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 2% | |
|---|---|---|---|
| Cholesterol | 3.07mg | 1% | |
| Sodium | 298.08mg | 15% | |
| Potassium | 199.07mg | 5% | |
| Total Carbs | 23.15g | 10% | |
| Sugars | 20.76g | 103% | |
| Dietary Fiber | 2.09g | 10% | |
| Protein | 0.73g | 2% | |
| Vitamin C | 6.9mg | 14% | |
| Vitamin A | 0.7mg | 29% | |
| Iron | 0.9mg | 6% | |
| Calcium | 37.5mg | 5% | |
* 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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