Directions:
- Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.79 Kcal (669 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 180.18mg | 8% | |
| Potassium | 668.3mg | 14% | |
| Total Carbs | 23.86g | 8% | |
| Sugars | 15.56g | 62% | |
| Dietary Fiber | 7.99g | 32% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 44.1mg | 74% | |
| Vitamin A | 3.5mg | 117% | |
| Iron | 112.3mg | 624% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 37.37 Kcal (156 kJ) | ||
| Calories from fat | 12.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 9% | |
|---|---|---|---|
| Cholesterol | 3.57mg | 5% | |
| Sodium | 42.15mg | 8% | |
| Potassium | 156.32mg | 14% | |
| Total Carbs | 5.58g | 8% | |
| Sugars | 3.64g | 62% | |
| Dietary Fiber | 1.87g | 32% | |
| Protein | 0.86g | 7% | |
| Vitamin C | 10.3mg | 74% | |
| Vitamin A | 0.8mg | 117% | |
| Iron | 26.3mg | 624% | |
| Calcium | 23.9mg | 10% | |
* 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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