Cut the carrots diagonally in 3.You should have about 5 cups carrots Place 1/2 cup water, the butter, honey ,salt and ginger in a large saute pan and bring to boil. Add the carrots cover and simmer over med-low heat for 5 minutes. Remove the lid and continue to cook for 10 to 15 minutes until all the water has evaporated.
Add the orange zest and orange juice to the pan, tossing with the carrots, Simmer uncovered for about 5 minutes , till the carrots are el dente ( tender but still resistant when you bite.) and the sauce glazes the carrots.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (189g)|
|Recipe Makes: 8|
|Calories from Fat: 414 (90%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 29.1g||145 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 121.5mg||37 %|
|Sodium 994.5mg||34 %|
|Potassium 313.1mg||8 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 9.8g|
|Protein 1.3g||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: 460
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