Directions:
- Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender.
- Drain; set aside.
- Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally.
- Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
- Add butter; stir until melted.
- Stir in the pecans and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.16 Kcal (884 kJ) | ||
| Calories from fat | 133.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.85g | 23% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 181.5mg | 8% | |
| Potassium | 352.69mg | 8% | |
| Total Carbs | 19.5g | 6% | |
| Sugars | 14.54g | 58% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 1.2mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 143.48 Kcal (601 kJ) | ||
| Calories from fat | 90.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 23% | |
|---|---|---|---|
| Cholesterol | 2.59mg | 1% | |
| Sodium | 123.32mg | 8% | |
| Potassium | 239.64mg | 8% | |
| Total Carbs | 13.25g | 6% | |
| Sugars | 9.88g | 58% | |
| Dietary Fiber | 3.22g | 19% | |
| Protein | 1.79g | 5% | |
| Vitamin C | 2.4mg | 6% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 1.1mg | 9% | |
| Calcium | 39mg | 6% | |
* 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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