Directions:
- In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
- Meanwhile, in another saucepan, combine the cornstarch and orange juice until smooth. Stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; transfer to a serving bowl. Pour glaze over carrots; gently stir to coat. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.24 Kcal (851 kJ) | ||
| Calories from fat | 87.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 25.44mg | 8% | |
| Sodium | 281.86mg | 12% | |
| Potassium | 487.16mg | 10% | |
| Total Carbs | 28.95g | 10% | |
| Sugars | 19.73g | 79% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 1.3mg | 45% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.28 Kcal (466 kJ) | ||
| Calories from fat | 47.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 15% | |
|---|---|---|---|
| Cholesterol | 13.93mg | 8% | |
| Sodium | 154.33mg | 12% | |
| Potassium | 266.74mg | 10% | |
| Total Carbs | 15.85g | 10% | |
| Sugars | 10.8g | 79% | |
| Dietary Fiber | 2.11g | 15% | |
| Protein | 0.9g | 3% | |
| Vitamin C | 12.3mg | 38% | |
| Vitamin A | 0.7mg | 45% | |
| Calcium | 35.8mg | 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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