Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook until crisp-tender, about 10 minutes. Drain; remove and keep warm. In the same pan, heat butter and sugar until bubbly. Return carrots to pan. Toss to coat; heat through.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.2mg||2 %|
|Sodium 96.6mg||3 %|
|Potassium 300.8mg||8 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 27.8g|
|Protein 0.8g||1 %|
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Calories per serving: 175
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