Servings 4
Ingredients
1 pound fresh, frozen or canned whole baby carrots
1-2 tablespoon orange juice
2 tablespoons butter
1 teaspoon grated orange peel
½ teaspoon salt
¼ cup brown sugar (I like less) or 2 Tb. Honey
1/4 cup chopped flat-leaf parsley or 1 tsp. Dried parsley
Directions
- Cook carrots in a small amount of water with salt until tender. Drain. In a saucepan, combine orange juice, orange peel, butter and brown sugar; heat until sugar dissolves. Add carrots and other ingredients, toss to coat. Heat through. Yield: 4 servings.
Nutritional Facts
1 serving (3/4 cup) equals 150 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 152 mg sodium, 23 g carbohydrate, 2 g fiber, 1 g protein.