| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 2 | Servings | |
INGREDIENTS
| Peel and slice 1 bunch of | ||
| Carrots | ||
| 1 | Stick of margarine | |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1 | Orange, sliced crosswise | |
| Remove seeds and cut into | ||
| Fourths |
INSTRUCTIONS
Drain carrots and pour orange mixture over carrots and cook for 3 to 5 minutes. Cook until tender. Randy Rigg
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 30.6mg
Potassium: 217mg
Carbohydrates: 58.3g
Fiber: 1.2g
Sugar: 55.4g
Protein: <1g