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Ingredientes
- 1 (16 ounce.) pkg. baby carrots, scraped
- 2 tbsp. butter
- 3 tbsp. brown sugar
- 2 to 3 tbsp. pineapple juice
- 1/2 teaspoon grnd ginger
- Garnish: minced parsley
Direcciones
- Cook carrots in a small amount of boiling water 5 min or possibly till crisp-tender; drain. Heat butter in a small saucepan; add in brown sugar, pineapple juice, and ginger. Pour mix over carrots and toss gently. Garnish if you like. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 2 servings | |
| Calories 271 | |
| Calories from Fat 104 | 38% |
| Total Fat 11.86g | 15% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 265mg | 11% |
| Potassium 600mg | 17% |
| Total Carbs 41.76g | 11% |
| Dietary Fiber 6.7g | 22% |
| Sugars 32.78g | 22% |
| Protein 1.71g | 3% |
