Directions:
- Place carrots in a pot and cover with an inch of water
- Boil for 5 - 10 minutes until barely tender. Test with a knife frequently after 5 minutes. Do not over cook
- Pour into a collander to drain
- Place carrots in a baking dish
- Combine brown suger, butter and water in a saucepan
- Stir until the the sugar is disolved
- Pour over carrots
- Bake in a moderate oven (350º) until glazed, basting occasionally about 20 minutes
- Sprinkle parsley over carrots and toss gently
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.83 Kcal (966 kJ) | ||
| Calories from fat | 51.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 101.29mg | 4% | |
| Potassium | 333.2mg | 7% | |
| Total Carbs | 45.16g | 15% | |
| Sugars | 41.26g | 165% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.7mg | 9% | |
| Calcium | 73.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.65 Kcal (539 kJ) | ||
| Calories from fat | 28.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 9% | |
|---|---|---|---|
| Cholesterol | 8.51mg | 5% | |
| Sodium | 56.45mg | 4% | |
| Potassium | 185.71mg | 7% | |
| Total Carbs | 25.17g | 15% | |
| Sugars | 23g | 165% | |
| Dietary Fiber | 1.94g | 14% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 3.8mg | 11% | |
| Vitamin A | 0.7mg | 40% | |
| Iron | 0.9mg | 9% | |
| Calcium | 41.2mg | 7% | |
* 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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