Directions:
- In a medium skillet, melt butter over medium-low heat.
- Add carrots, onions, and ginger, cover and cook, stirring, for about 7 to 10 minutes, until just tender.
- Stir in the orange juice, jelly, and salt.
- Cook, uncovered, for about 4 minutes, stirring frequently, until vegetables are tender and nicely glazed with the jelly and orange juice mixture.
- Sprinkle with fresh chopped parsley just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.31 Kcal (466 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 157.58mg | 7% | |
| Potassium | 335.97mg | 7% | |
| Total Carbs | 18.89g | 6% | |
| Sugars | 12.28g | 49% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.9mg | 29% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.7 Kcal (325 kJ) | ||
| Calories from fat | 24.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 6% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 3% | |
| Sodium | 110mg | 7% | |
| Potassium | 234.52mg | 7% | |
| Total Carbs | 13.19g | 6% | |
| Sugars | 8.57g | 49% | |
| Dietary Fiber | 2.22g | 13% | |
| Protein | 0.93g | 3% | |
| Vitamin C | 8.8mg | 21% | |
| Vitamin A | 0.6mg | 29% | |
| Calcium | 26.3mg | 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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