Cut carrots into 2 inch pieces, then cut each piece in half lengthwise. Place carrots in a 2 quart saucepan; add enough water to cover carrots. Over high heat, heat to boiling. Reduce heat to medium-low. Cover, simmer 10 minutes or until carrots are tender. Drain carrots in colander. In same saucepan, combine soup mix, margarine, brown sugar, orange peel, orange juice and cinnamon. Over medium heat, heat to boiling, stirring constantly. Return carrots to saucepan. Cook 5 minutes more or until carrots are glazed, stirring often. Garnish with pecan halves. Makes 4 servings. Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 54 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 151.2mg||5 %|
|Potassium 428.2mg||11 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 36.3g|
|Protein 1.2g||2 %|
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Calories per serving: 208
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