Try this Orange-Glazed Carrots and Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionTrim and peel carrots and sweet potatoes. Cut into 3/4 inch slices and cook in boiling salted water until tender, about 10 minutes. Drain and chill quickly in ice water. Drain and pat dry. In shallow heatproof 13X9 in. casserole, overlap slices of potato around outside of dish. Arrange carrots in center. In small saucepan, combine sugar, orange juice, butter, orange rind, cinnamon, nutmeg and coriander. Heat gently until butter is melted and dissolved. Remove from heat; stir in liqueur, and salt and pepper to taste. Drizzle over vegetables and sprinkle with pecans. (Vegetables can be prepared in advance to this point. Let cool, cover and refrigerate for 4 to 5 hours.) Bake in 450F oven for 20 minutes (25 minutes if vegetables are cold), basting occasionally with orange syrup. For crusty topping, broil for 1 to 2 minutes. Posted to MC-Recipe Digest V1 #377, by sewin
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 14 | ||
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Calories: 1242 | ||
Calories from Fat: 92 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 11.5mg | 4 % | |
Sodium 219mg | 8 % | |
Potassium 990.1mg | 26 % | |
Total Carbohydrate 294.1g | 86 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 288g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1242
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