Ingredients:
- 2 1/2 lb large carrots (about 12), peeled , cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
- pinch of cayenne pepper
Directions:
- Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
- Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
- Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.23 Kcal (1006 kJ) | ||
| Calories from fat | 205.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.89g | 35% | |
|---|---|---|---|
| Cholesterol | 60.74mg | 20% | |
| Sodium | 4.46mg | 0% | |
| Potassium | 77.33mg | 2% | |
| Total Carbs | 9.06g | 3% | |
| Sugars | 8.41g | 34% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 12.3mg | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 327.37 Kcal (1371 kJ) | ||
| Calories from fat | 280.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.19g | 35% | |
|---|---|---|---|
| Cholesterol | 82.77mg | 20% | |
| Sodium | 6.07mg | 0% | |
| Potassium | 105.38mg | 2% | |
| Total Carbs | 12.35g | 3% | |
| Sugars | 11.46g | 34% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.92g | 1% | |
| Vitamin C | 16.8mg | 21% | |
| Vitamin A | 0.4mg | 9% | |
| Calcium | 24mg | 2% | |
* 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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