1. Empty the 2 cans of baby carrots (liquid and all) into a small pot andheat just to a boil over low heat. While your carrots are heating make yourBrown Sugar Candy Glaze. In a small saucepan melt 2 tablespoons butter ormargarine, and add 1 tablespoon cornstarch. mix thoroughly. Add 1/2 cupbrown sugar and 1/2 cup water. Mix well and place saucepan over low heat.Cook and stir constantly, until the sauce becomes thickened and brown.Remove the carrots when they are hot, and drain the water from them anddiscard the water. Place the carrots attractively in a serving bowl. Pourthe hot, cooked brown sugar glaze over the top and stir to distribute thesauce. It's a beautiful, sweet-tasting dish that adds color and drama toyour table
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 112 Calories From Fat: 34 Total Fat: 3.9g Cholesterol: 10.2mg Sodium: 13.7mg Potassium: 48.2mg Carbohydrates: 20g Fiber: ~~lt1g Sugar: 18.2g Protein: ~~lt1g
Comments: Betty tells her simple and elegant side dish, Brown Sugar CandyGlazed Baby Carrots recipe. Betty does her magic here, and makes a vegetabletaste like candy!
Recipe Source: From: bettyskitchen | April 12, 2009
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|Serving Size: 1 Serving (63g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.2mg||3 %|
|Sodium 38mg||1 %|
|Potassium 50.1mg||1 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 38.1g|
|Protein 0.1g||0 %|
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Calories per serving: 182
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