| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Baby carrots |
| 3 | T | Unsalted butter |
| 2 1/2 | T | Light brown sugar |
| 1 | T | Grainy Dijon mustard |
INSTRUCTIONS
Blanch, steam, or microwave carrots until tender-crisp. Drain well. Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce. Add carrots and toss to coat. Cook 1 minute longer. Recipe by: Akron Beacon Journal December 17, 1997 Posted to recipelu-digest Volume 01 Number 377 by Nancy Pallotta <nancee@neo.lrun.com> on Dec 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 15.3mg
Sodium: 59.7mg
Potassium: 180.9mg
Carbohydrates: 6.2g
Fiber: 2.2g
Sugar: 3.6g
Protein: <1g