Directions:
- Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and 1/4 teaspoon salt. Add enough cold water to come halfway up the sides of the carrots. Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.53 Kcal (1175 kJ) | ||
| Calories from fat | 155.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.25g | 27% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 15% | |
| Sodium | 201.11mg | 8% | |
| Potassium | 926.76mg | 20% | |
| Total Carbs | 31.3g | 10% | |
| Sugars | 16.85g | 67% | |
| Dietary Fiber | 8.64g | 35% | |
| Protein | 3.09g | 6% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 3.1mg | 103% | |
| Calcium | 100.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 89.97 Kcal (377 kJ) | ||
| Calories from fat | 49.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 27% | |
|---|---|---|---|
| Cholesterol | 14.69mg | 15% | |
| Sodium | 64.5mg | 8% | |
| Potassium | 297.23mg | 20% | |
| Total Carbs | 10.04g | 10% | |
| Sugars | 5.4g | 67% | |
| Dietary Fiber | 2.77g | 35% | |
| Protein | 0.99g | 6% | |
| Vitamin C | 5.5mg | 29% | |
| Vitamin A | 1mg | 103% | |
| Calcium | 32.1mg | 10% | |
* 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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