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Cut carrots in half, both crosswise and lengthwise. Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes or until crisp-tender. Drain well; remove from pan. In the same saucepan combine butter or margarine, brown sugar and salt. Stir over medium heat until combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently.
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|Serving Size: 1 Serving (383g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 111 (34%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 30.5mg||9 %|
|Sodium 627.6mg||22 %|
|Potassium 1106.4mg||29 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 45.7g|
|Protein 3.4g||5 %|
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Calories per serving: 325
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