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Preheat oven to 450 degrees. In a shallow roasting pan, toss the carrots with 2 tablespoons of butter, 2 teaspoons of ginger and salt and pepper to taste. Roast, turning twice, for 15 to 20 minutes, or until tender. Transfer to a serving dish. Add remaining 1 tablespoon butter and 1 teaspoon ginger, orange zest and juice and honey to the roasting pan. Simmer over low heat until reduced and lightly thickened, about 5 minutes. Pour the sauce over the carrots, sprinkle with the cilantro and serve. Yield: 4 servings Notes: Recipe courtesy of Georgia Downard, "Reasons to Roast" Recipe by: Cooking Live Show #9029 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1011g)|
|Recipe Makes: 1|
|Calories from Fat: 1882 (86%)|
|Amt Per Serving||% DV|
|Total Fat 209.2g||279 %|
|Saturated Fat 131.5g||658 %|
|Monounsaturated Fat 54g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 549.5mg||169 %|
|Sodium 359.6mg||12 %|
|Potassium 2239mg||59 %|
|Total Carbohydrate 80.9g||24 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 66.3g|
|Protein 9.1g||13 %|
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Calories per serving: 2177
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