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Ingredientes
- 1 lb carrots peeled, and cut in wedges
- 1 c. low sodium chicken broth
- 3 Tbsp. unsalted butter divided
- 1 Tbsp. brown sugar
Direcciones
- Combine the carrots, chicken broth, and 1 Tbsp. of butter. Simmer, covered, over medium heat till the carrots are tender and the liquid is cooked down.
- Add in the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 81 | 58% |
| Total Fat 9.24g | 12% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 90mg | 4% |
| Potassium 382mg | 11% |
| Total Carbs 13.77g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.2g | 5% |
| Protein 2.23g | 4% |
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