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Add a photoThis side of sweet carrots with a hint of cardamom blend well. They're particularly nice during the holiday's, served up with poultry.
Ingredientes
- 2 Lbs. Carrots, Cut Into Julienne Strips
- 1 Tsp. Salt
- 1/4 Cup Butter, Cubed
- 1/4 Cup Packed Light Brown Sugar
- 1 Tsp. Ground Cardamom
- 1 Tsp. Orange Zest
Direcciones
- In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7 - 9 minutes or until crisp-tender; drain.
- In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1 - 2 minutes or until sauce is thickened. Add carrots; toss to coat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 119 | |
| Calories from Fat 53 | 45% |
| Total Fat 6.01g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 403mg | 17% |
| Potassium 337mg | 10% |
| Total Carbs 16.63g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 11.47g | 8% |
| Protein 1.04g | 2% |
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