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Ingredientes
- 1 lb baby carrots
- 1 1/4 tsp salt divided
- 3 Tbsp. butter or possibly margarine
- 1/3 c. apricot preserves
- 1/4 tsp grnd nutmeg
- 1 tsp grated orange rind
- 2 Tbsp. fresh orange juice
Direcciones
- Cook baby carrots and 1 tsp. salt in boiling water to cover in a large saucepan 15 to 20 min or possibly till carrots are tender; drain.
- Heat butter in saucepan; stir in preserves till blended. Stir in remaining 1/4 tsp. salt, nutmeg, orange rind, and orange juice; cook 5 min. Add in carrots; gently toss to coat.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 78 | 42% |
| Total Fat 8.91g | 11% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 887mg | 37% |
| Potassium 309mg | 9% |
| Total Carbs 27.48g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 17.69g | 12% |
| Protein 1.07g | 2% |
