Directions:
- In a non-stick skillet melt butter. Add carrots and stir to coat with butter. Add broth through pepper. Bring to a boil, cover and cook for 6 minutes.
- Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
- Stir in pecans and serve.
- To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.99 Kcal (720 kJ) | ||
| Calories from fat | 72.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 12% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 303.12mg | 13% | |
| Potassium | 372.95mg | 8% | |
| Total Carbs | 23.73g | 8% | |
| Sugars | 19.33g | 77% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 2.85g | 6% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.3mg | 7% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 87.54 Kcal (367 kJ) | ||
| Calories from fat | 36.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.09g | 12% | |
|---|---|---|---|
| Cholesterol | 3.88mg | 3% | |
| Sodium | 154.29mg | 13% | |
| Potassium | 189.83mg | 8% | |
| Total Carbs | 12.08g | 8% | |
| Sugars | 9.84g | 77% | |
| Dietary Fiber | 2.09g | 16% | |
| Protein | 1.45g | 6% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.6mg | 39% | |
| Iron | 0.7mg | 7% | |
| Calcium | 32.7mg | 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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