Directions:
- Place the carrots in a heavy large saucepan and add cold water to cover.
- Cook over medium high heat just until tender, about 15 minutes.
- Drain and return to pan.
- Mix the butter, curry powder, salt and pepper and add to the carrots.
- Heat over very low heat, tossing to coat the carrots with the butter mixture.
- Add the lemon juice and brown sugar.
- Heat, tossing occasionally, until the carrots are glazed.
- Sprinkle with chopped pecans.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 429.72 Kcal (1799 kJ) | ||
| Calories from fat | 368.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.98g | 63% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 159.92mg | 7% | |
| Potassium | 398.17mg | 8% | |
| Total Carbs | 16.7g | 6% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 6.53g | 26% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 2.6mg | 15% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 296.29 Kcal (1241 kJ) | ||
| Calories from fat | 254.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.26g | 63% | |
|---|---|---|---|
| Cholesterol | 21.05mg | 10% | |
| Sodium | 110.26mg | 7% | |
| Potassium | 274.54mg | 8% | |
| Total Carbs | 11.51g | 6% | |
| Sugars | 6.09g | 35% | |
| Dietary Fiber | 4.5g | 26% | |
| Protein | 3.53g | 10% | |
| Vitamin C | 4.7mg | 11% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 1.8mg | 15% | |
| Calcium | 48.1mg | 7% | |
* 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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