Directions:
- In a large saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper.
- Place in a greased 2-qt. baking dish. Cover and bake at 350° for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.78 Kcal (786 kJ) | ||
| Calories from fat | 97.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 56.41mg | 2% | |
| Potassium | 343.77mg | 7% | |
| Total Carbs | 23.01g | 8% | |
| Sugars | 16.83g | 67% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 2.33g | 5% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.3mg | 2% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 124.7 Kcal (522 kJ) | ||
| Calories from fat | 64.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 17% | |
|---|---|---|---|
| Cholesterol | 13.5mg | 7% | |
| Sodium | 37.46mg | 2% | |
| Potassium | 228.28mg | 7% | |
| Total Carbs | 15.28g | 8% | |
| Sugars | 11.17g | 67% | |
| Dietary Fiber | 2.09g | 13% | |
| Protein | 1.55g | 5% | |
| Vitamin C | 3.9mg | 10% | |
| Vitamin A | 0.6mg | 28% | |
| Iron | 0.2mg | 2% | |
| Calcium | 33.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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