Try this Orange-Glazed Carrots and Grapes recipe, or contribute your own.
Suggest a better descriptionCook or steam carrots according to package directions. Combine brown sugar, cornstarch, butter substitute, ginger, salt, and pepper in a saucepan. Gradually add juice until blended. Bring to a boil; cook 1 minute. Add cooked carrots and grapes. Cook over medium heat for 2 minutes or until heated through, stirring occasionally. Note: Halved fresh baby carrots may be substituted for the frozen. Orange sections or pineapple chunks may be substituted for the grapes. Makes 6 servings. per serving: 83 Kcal 0.3g fat (0.1g sat fat) 3% CFF 89mg Na 3.5g fiber (1.5g PRO/ 0.3g FAT/ 19.7g CHO) Recipe By : Cooking Light Jan/Feb 1993; p.110 (modified) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 51 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3mg | 0 % | |
Potassium 73.4mg | 2 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 12.8g | ||
Protein 0.2g | 0 % | |
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: 51
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