Directions:
- Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.85 Kcal (456 kJ) | ||
| Calories from fat | 34.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 299.95mg | 12% | |
| Potassium | 492.16mg | 10% | |
| Total Carbs | 18.48g | 6% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 9.8mg | 16% | |
| Vitamin A | 1.6mg | 52% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 60.07 Kcal (252 kJ) | ||
| Calories from fat | 19.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.12g | 6% | |
|---|---|---|---|
| Cholesterol | 5.62mg | 3% | |
| Sodium | 165.54mg | 12% | |
| Potassium | 271.62mg | 10% | |
| Total Carbs | 10.2g | 6% | |
| Sugars | 5.92g | 43% | |
| Dietary Fiber | 2.54g | 18% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 5.4mg | 16% | |
| Vitamin A | 0.9mg | 52% | |
| Calcium | 31.5mg | 6% | |
* 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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