Directions:
- In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain; remove carrots and set aside.
- In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.39 Kcal (680 kJ) | ||
| Calories from fat | 69.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 187.69mg | 8% | |
| Potassium | 285.99mg | 6% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 17.26g | 69% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.22 Kcal (474 kJ) | ||
| Calories from fat | 48.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 12% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 7% | |
| Sodium | 130.85mg | 8% | |
| Potassium | 199.39mg | 6% | |
| Total Carbs | 14.47g | 7% | |
| Sugars | 12.04g | 69% | |
| Dietary Fiber | 2.41g | 14% | |
| Protein | 0.89g | 3% | |
| Vitamin C | 3.6mg | 9% | |
| Vitamin A | 0.9mg | 41% | |
| Iron | 0.8mg | 7% | |
| Calcium | 28.9mg | 4% | |
* 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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