From Betty Crocker
pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
|1/2||teaspoon salt, if desired|
|2/3||cup packed brown sugar|
|1||teaspoon grated orange peel|
Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Want this dish to look really special? Cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time because the carrots will have more surface area and cook more quickly.
Add another flavor dimension to this veggie side dish by stirring in 1 teaspoon finely chopped ginger root with the orange peel.
1 Serving (1 Serving)
(Calories from Fat 55 ),
Total Fat 6 g
(Saturated Fat 4 g,
Cholesterol 15 mg;
Sodium 380 mg;
Total Carbohydrate 28 g
(Dietary Fiber 3 g,
Protein 1 g;