Directions:
- Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus 3/4 cup water.
- Simmer over medium-low heat, covered, 20 minutes.
- Remove cover and raise heat to high.
- Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
- Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
- Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.75 Kcal (413 kJ) | ||
| Calories from fat | 51.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 4.35mg | 0% | |
| Potassium | 24.99mg | 1% | |
| Total Carbs | 12.26g | 4% | |
| Sugars | 11.9g | 48% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 368.34 Kcal (1542 kJ) | ||
| Calories from fat | 193.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.51g | 9% | |
|---|---|---|---|
| Cholesterol | 56.94mg | 5% | |
| Sodium | 16.23mg | 0% | |
| Potassium | 93.22mg | 1% | |
| Total Carbs | 45.73g | 4% | |
| Sugars | 44.39g | 48% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.27g | 0% | |
| Vitamin C | 7.4mg | 3% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 0.5mg | 1% | |
| Calcium | 45.9mg | 1% | |
* 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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