Try this Orange-Glazed Carrots and Sugar Snap Peas recipe, or contribute your own.
Suggest a better descriptionIn 2 qt saucepan, heat 1 cup water to boiling. Add carrots and return to boiling. Reduce heat to low, cover and simmer 8 to 10 minutes. Add sugar snap peas during the last 5 minutes of cooking and cook until carrots are tender. Drain and return to saucepan. Stir in marmalade, salt, and ginger. Cook and stir over medium heat until marmalade is melted.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 283 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1159.6mg | 40 % | |
Potassium 983.9mg | 26 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 56.4g | ||
Protein 6.7g | 10 % | |
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: 283
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