Try this Glazed Carrots recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD CARROTS AND SUGAR TO SALTED WATER. 2. BRING TO BOIL; BOIL 15 MINUTES. 3. DRAIN; PLACE IN PAN; RESERVE 1 CUP LIQUID. PLACE 2 GAL DRAINED CARROTS IN EACH OF 2 ROASTING PANS (18 BY 24 INCHES). COMBINE LIQUID WITH SUGAR, SALT, AND BUTTER OR MARGARINE; COOK UNTIL BLENDED AND SYRUP IS FORMED. POUR AN EQUAL QUANTITY OF SYRUP OVER CARROTS IN EACH PAN. 4. BAKE 30 MINUTES, BASTE AFTER 20 MINUTES. NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS CUT IN 2-INCH STRIPS. NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED. OMIT STEPS 1 AND 2. NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q01701 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 113 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 65.2mg | 2 % | |
Potassium 365.6mg | 10 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 24g | ||
Protein 1.5g | 2 % | |
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: 113
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