Directions:
- Place carrots and salt in large saucepan and add enough water to just cover carrots.
- Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
- In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
- Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.99 Kcal (695 kJ) | ||
| Calories from fat | 69.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.68g | 12% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 495.56mg | 21% | |
| Potassium | 502.71mg | 11% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 16.45g | 66% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 0.1mg | 1% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.81 Kcal (405 kJ) | ||
| Calories from fat | 40.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 12% | |
|---|---|---|---|
| Cholesterol | 11.86mg | 7% | |
| Sodium | 289.03mg | 21% | |
| Potassium | 293.2mg | 11% | |
| Total Carbs | 14.24g | 8% | |
| Sugars | 9.59g | 66% | |
| Dietary Fiber | 2.72g | 19% | |
| Protein | 0.96g | 3% | |
| Vitamin C | 5.6mg | 16% | |
| Vitamin A | 0.9mg | 54% | |
| Iron | 0.1mg | 1% | |
| Calcium | 36.1mg | 6% | |
* 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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