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Chop 2 tsp marjoram leaves, reserve stems.
Melt butter with oil in large skillet over medium-high heat. Add carrots; season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Add orange juice, 1/2 cup water, molasses, and marjoram stems. Reduce heat to medium-low. Cover andn simmer until carrots are almost tender, about 12 minutes. Uncover; increase heat to high and boil until juices are reduced to syrup and carrots are tender, about 5 minutes. Discard marjoram stems. Add parsley and chpped marjoram; toss to coat. Season to taste with salt and pepper.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 83 | ||
Calories from Fat: 25 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 92.9mg | 3 % | |
Potassium 435.7mg | 11 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 11.3g | ||
Protein 1.2g | 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: 83
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