Directions:
- Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through. Sprinkle with parsley if desired. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.09 Kcal (201 kJ) | ||
| Calories from fat | 0.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 45.03mg | 2% | |
| Potassium | 257.4mg | 5% | |
| Total Carbs | 11.53g | 4% | |
| Sugars | 7.06g | 28% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.6mg | 21% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 52.48 Kcal (220 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 49.15mg | 2% | |
| Potassium | 280.91mg | 5% | |
| Total Carbs | 12.58g | 4% | |
| Sugars | 7.71g | 28% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 17.7mg | 27% | |
| Vitamin A | 0.7mg | 21% | |
| Calcium | 27.9mg | 3% | |
* 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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