Directions:
- Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead. Cover; chill.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.8 Kcal (2365 kJ) | ||
| Calories from fat | 411.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.77g | 70% | |
|---|---|---|---|
| Cholesterol | 121.48mg | 40% | |
| Sodium | 164.13mg | 7% | |
| Potassium | 989.35mg | 21% | |
| Total Carbs | 38g | 13% | |
| Sugars | 24.18g | 97% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 75.6mg | 126% | |
| Vitamin A | 2.8mg | 94% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 137.39 Kcal (575 kJ) | ||
| Calories from fat | 100.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 70% | |
|---|---|---|---|
| Cholesterol | 29.55mg | 40% | |
| Sodium | 39.93mg | 7% | |
| Potassium | 240.67mg | 21% | |
| Total Carbs | 9.24g | 13% | |
| Sugars | 5.88g | 97% | |
| Dietary Fiber | 1.65g | 27% | |
| Protein | 0.99g | 8% | |
| Vitamin C | 18.4mg | 126% | |
| Vitamin A | 0.7mg | 94% | |
| Calcium | 24.9mg | 10% | |
* 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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