| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Peeled carrots |
|
|
Cut into 2 1/2- by 1/2-inch sticks |
| 1 |
ts |
Salt |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Dry mustard |
| 1/4 |
c |
Orange juice |
| 2 |
tb |
Butter |
| 1/2 |
c |
Dried cranberries |
| 1/3 |
c |
Coarsely chopped pecans for garnish |
INSTRUCTIONS
6 SERVINGS LACTO
Dried cranberries, available in most supermarkets, add a festive note
to these simple glazed carrots.
PLACE CARROTS and 1/2 teaspoon salt in a large saucepan. Cover with
water and bring to a boil. Reduce heat; cook 10 minutes or until
carrots are tender. Drain.
Combine brown sugar, cinnamon, mustard and remaining salt in small
mixing bowl. Add orange juice.
Melt butter in large skillet. Add carrots and orange juice mixture.
Cook 2 to 3 minutes or until carrots are coated, stirring frequently.
Add cranberries; cook until heated through. Garnish with pecans.
PER SERVING: 192 CAL.; 2G PROT.; 110 TOTAL FAT (4G SAT. FAT); 22G
CARB.; 16MG CHOL.; 366MG SOD.; 5G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 46
Converted by MM_Buster v2.0l.
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