Directions:
- In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
- In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
- Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
- Add the cooked, drained carrots; toss to coat the carrots with the sauce.
- Season to taste with salt; serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.11 Kcal (402 kJ) | ||
| Calories from fat | 27.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 116.39mg | 5% | |
| Potassium | 396.03mg | 8% | |
| Total Carbs | 17.14g | 6% | |
| Sugars | 10.52g | 42% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.5mg | 3% | |
| Calcium | 51mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.23 Kcal (315 kJ) | ||
| Calories from fat | 21.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 5% | |
|---|---|---|---|
| Cholesterol | 5.97mg | 3% | |
| Sodium | 91.11mg | 5% | |
| Potassium | 310.01mg | 8% | |
| Total Carbs | 13.42g | 6% | |
| Sugars | 8.24g | 42% | |
| Dietary Fiber | 2.8g | 14% | |
| Protein | 1.11g | 3% | |
| Vitamin C | 7.3mg | 16% | |
| Vitamin A | 0.9mg | 39% | |
| Iron | 0.4mg | 3% | |
| Calcium | 39.9mg | 5% | |
* 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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