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Suggest a better descriptionDirections
In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, ½ teaspoon salt, and ¼ teaspoon pepper.
Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
By Sara Quessenberry ,
Nutritional Information
Per Serving
Calories 113Calories From Fat 25%
Fat 3g
Sat Fat 2g
Cholesterol 8mg
Carbohydrate 21g
Sodium 226mg
Protein 1g
Fiber 4g
Sugar 13g
What does this mean? See Nutrition 101 .
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: Servings | ||
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Calories: 429 | ||
Calories from Fat: 217 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 61mg | 19 % | |
Sodium 477.8mg | 16 % | |
Potassium 1489.1mg | 39 % | |
Total Carbohydrate 53.6g | 16 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 40.9g | ||
Protein 4.5g | 6 % | |
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: 429
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