We support you, just not your browser.
Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.
lb carrots, cut into julienne strips* (page 8)
cup packed brown sugar
tablespoons butter or margarine
teaspoon grated orange peel
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on bag, or fresh baby-cut carrots can be substituted for the 1 1/2 lb julienne carrots.
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 reserve.
In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.