Directions:
- Combine first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 15 to 20 minutes or until glaze is thickened and coats the back of a spoon.
- Meanwhile, peel carrots, and slice into 1/4 diagonal slices. Place carrot in a large saucepan with water to cover. Bring to a boil. Cover and cook 12 minutes or until tender. Drain well. Add carrot to honey-cranberry mixture; toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.56 Kcal (1141 kJ) | ||
| Calories from fat | 104.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 18% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 159.24mg | 7% | |
| Potassium | 806.69mg | 17% | |
| Total Carbs | 42.86g | 14% | |
| Sugars | 28.96g | 116% | |
| Dietary Fiber | 7.43g | 30% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 2.4mg | 80% | |
| Iron | 0.1mg | 1% | |
| Calcium | 83.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 92.73 Kcal (388 kJ) | ||
| Calories from fat | 35.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 18% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 10% | |
| Sodium | 54.18mg | 7% | |
| Potassium | 274.44mg | 17% | |
| Total Carbs | 14.58g | 14% | |
| Sugars | 9.85g | 116% | |
| Dietary Fiber | 2.53g | 30% | |
| Protein | 0.94g | 5% | |
| Vitamin C | 10mg | 49% | |
| Vitamin A | 0.8mg | 80% | |
| Calcium | 28.4mg | 8% | |
* 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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