Directions:
- In a 10- to 12-inch frying pan over high heat, combine 3/4 cup water and carrots. Cover, bring to a boil, then reduce heat to medium-high. Shake pan occasionally until carrots are tender when pierced, about 8 minutes. Drain.
- Return carrots to pan over high heat. Add butter, orange marmalade, ginger, and nutmeg. Stir often until marmalade mixture clings to carrots, 5 to 6 minutes. Sprinkle with parsley, and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.81 Kcal (1934 kJ) | ||
| Calories from fat | 104.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 402.53mg | 17% | |
| Potassium | 1138.16mg | 24% | |
| Total Carbs | 89.81g | 30% | |
| Sugars | 70.83g | 283% | |
| Dietary Fiber | 14.62g | 58% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 4.7mg | 156% | |
| Iron | 4.8mg | 27% | |
| Calcium | 185mg | 19% | |
| Amount Per 100 g | |||
| Calories | 83.39 Kcal (349 kJ) | ||
| Calories from fat | 18.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 18% | |
|---|---|---|---|
| Cholesterol | 5.51mg | 10% | |
| Sodium | 72.69mg | 17% | |
| Potassium | 205.52mg | 24% | |
| Total Carbs | 16.22g | 30% | |
| Sugars | 12.79g | 283% | |
| Dietary Fiber | 2.64g | 58% | |
| Protein | 0.88g | 10% | |
| Vitamin C | 4.1mg | 38% | |
| Vitamin A | 0.8mg | 156% | |
| Iron | 0.9mg | 27% | |
| Calcium | 33.4mg | 19% | |
* 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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