Cook all ingredients except lemon juice and brown sugar in 10-inch skilletover medium heat 12 to 15 minutes, stirring occasionally, until liquid hasevaporated. Reduce heat to medium-low. Stir in lemon juice and brownsugar.Cook 5 minutes, stirring occasionally, until carrots are glazed.
Per Serving (excluding unknown items): 79 Calories; 1g Fat (18.8% caloriesfrom fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 6|
|Calories from Fat: 25 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 90.3mg||3 %|
|Potassium 305.2mg||8 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 11.2g|
|Protein 0.9g||1 %|
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Calories per serving: 82
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