Directions:
- Bring a large pot of lightly salted water to a boil over high heat.
- Add the baby carrots and cook until barely tender, about 5 minutes.
- Drain and rinse under cold water.
- Drain well.
- Melt the butter in a large skillet over medium heat.
- Add the carrots, brown sugar and 1/4 cup water.
- Cook, stirring often, until the carrots are heated through and the liquid has evaporated into a glaze, about 5 minutes.
- Stir in the currants.
- Season with salt and pepper.
- Transfer to a serving dish and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.15 Kcal (340 kJ) | ||
| Calories from fat | 25.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 67.86mg | 3% | |
| Potassium | 258.56mg | 6% | |
| Total Carbs | 13.55g | 5% | |
| Sugars | 10.56g | 42% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.73 Kcal (351 kJ) | ||
| Calories from fat | 26.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 4% | |
|---|---|---|---|
| Cholesterol | 7.87mg | 3% | |
| Sodium | 70.02mg | 3% | |
| Potassium | 266.76mg | 6% | |
| Total Carbs | 13.98g | 5% | |
| Sugars | 10.9g | 42% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 1.1mg | 6% | |
| Calcium | 36.3mg | 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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