| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Onions, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Carrots |
| 1 | Pouch Campbell's onion soup | |
| mix | ||
| 1 | T | Margarine |
| 1/4 | c | Packed brown sugar |
| 1/4 | t | Grated orange peel |
| 1/4 | c | Orange juice |
| 1/4 | t | Ground cinnamon |
| Pecan halves for garnish |
INSTRUCTIONS
Cut carrots into 2 inch pieces, then cut each piece in half lengthwise. Place carrots in a 2 quart saucepan; add enough water to cover carrots. Over high heat, heat to boiling. Reduce heat to medium-low. Cover, simmer 10 minutes or until carrots are tender. Drain carrots in colander. In same saucepan, combine soup mix, margarine, brown sugar, orange peel, orange juice and cinnamon. Over medium heat, heat to boiling, stirring constantly. Return carrots to saucepan. Cook 5 minutes more or until carrots are glazed, stirring often. Garnish with pecan halves. Makes 4 servings. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 11.3mg
Sodium: 166.5mg
Potassium: 425.2mg
Carbohydrates: 26.2g
Fiber: 3.3g
Sugar: 20g
Protein: 2.4g