Directions:
- In a saucepan, cook carrots in a small amount of water until tender-crisp; drain.
- Remove and keep warm.
- In the same pan, heat brown sugar and butter until bubbly; stir in lemon peel.
- Return carrots to pan; cook and stir over low heat for 15 minutes or until carrots are glazed.
- Remove from heat; stir in vanilla.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.57 Kcal (718 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 90.17mg | 4% | |
| Potassium | 418.35mg | 9% | |
| Total Carbs | 30.35g | 10% | |
| Sugars | 23.95g | 96% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 0.2mg | 1% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.45 Kcal (483 kJ) | ||
| Calories from fat | 34.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 9% | |
|---|---|---|---|
| Cholesterol | 10.27mg | 5% | |
| Sodium | 60.68mg | 4% | |
| Potassium | 281.51mg | 9% | |
| Total Carbs | 20.42g | 10% | |
| Sugars | 16.11g | 96% | |
| Dietary Fiber | 2.54g | 15% | |
| Protein | 0.88g | 3% | |
| Vitamin C | 5.8mg | 14% | |
| Vitamin A | 0.9mg | 43% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.4mg | 6% | |
* 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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