Peel the carrots and trim the tops. Melt butter in a nonstick skillet over medium-high heat. Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to a boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Yield: 2 servings Per serving: 161 Calories (kcal); 12g Total Fat; (64% calories from fat); 1g Protein; 14g Carbohydrate; 31mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9393 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 1|
|Calories from Fat: 107 (48%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 321.5mg||11 %|
|Potassium 409.3mg||11 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 26.6g|
|Protein 0.9g||1 %|
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Calories per serving: 224
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