Glazed Carrots

By melanieroe

Prep Time: 25 min
Total Time: 25 min
Makes: 6 servings

Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 17g); Protein 1g Percent Daily Value*: Vitamin A 280%; Vitamin C 6%; Calcium 4%; Iron 4% Exchanges: 1 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 1/2 lb ready-to-eat baby-cut carrots
• 1/3 cup packed brown sugar
• 2 tablespoons butter or margarine
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange peel

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2. In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
3. Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Substitution
Instead of the baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag, or 1 1/2 pounds regular carrots, cut into julienne strips, cooked as directed in step 1.
Success
If some of the baby-cut carrots are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.