Directions:
- In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
- At this point you may cook dry them with paper towels if desired.
- In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
- Return the carrots to the saucepan and toss until heated through and coated.
- Season with salt if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.46 Kcal (253 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 68.43mg | 3% | |
| Potassium | 323.64mg | 7% | |
| Total Carbs | 14.5g | 5% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.8mg | 27% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 52.71 Kcal (221 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 59.66mg | 3% | |
| Potassium | 282.14mg | 7% | |
| Total Carbs | 12.64g | 5% | |
| Sugars | 7.7g | 35% | |
| Dietary Fiber | 2.15g | 10% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 17.7mg | 34% | |
| Vitamin A | 0.7mg | 27% | |
| Calcium | 28.4mg | 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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