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Ingredientes
- 3 med. size carrots, peeled and diced
- 1 lg. sweet potato, peeled and diced
- 1 sm. naval orange
- 2 tbsp. butter, divided
- 1/4 teaspoon black pepper
- 1/2 c. pitted prunes, halved
- 1/4 c. honey
Direcciones
- Bring 1 inch of lightly salted water to a boil in 2 qt saucepan. Add in carrots and sweet potato. Cook, covered, for 10 min. Drain. Grate rind from orange, then juice. Place both in buttered 1 1/2 qt casserole. Add in carrots and potato, 1 Tbsp. butter, pepper, and prunes; mix well. Drizzle the honey over the top; dot with remaining butter. Cover and bake in preheated 400 degree oven for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 2 servings | |
| Calories 396 | |
| Calories from Fat 104 | 26% |
| Total Fat 11.89g | 15% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 166mg | 7% |
| Potassium 724mg | 21% |
| Total Carbs 76.49g | 20% |
| Dietary Fiber 6.5g | 22% |
| Sugars 55.06g | 37% |
| Protein 2.59g | 4% |
