Directions:
- In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender.
- Combine the brown sugar, butter, lemon juice and peel; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley. Yield: 4-5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.22 Kcal (1115 kJ) | ||
| Calories from fat | 177.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 191.14mg | 8% | |
| Potassium | 583.21mg | 12% | |
| Total Carbs | 22.46g | 7% | |
| Sugars | 13.35g | 53% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 0.1mg | 1% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 119.97 Kcal (502 kJ) | ||
| Calories from fat | 80.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 30% | |
|---|---|---|---|
| Cholesterol | 6.88mg | 5% | |
| Sodium | 86.14mg | 8% | |
| Potassium | 262.82mg | 12% | |
| Total Carbs | 10.12g | 7% | |
| Sugars | 6.02g | 53% | |
| Dietary Fiber | 2.42g | 21% | |
| Protein | 0.84g | 4% | |
| Vitamin C | 7.3mg | 27% | |
| Vitamin A | 0.8mg | 59% | |
| Iron | 0.1mg | 1% | |
| Calcium | 30.6mg | 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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