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Glazed Carrots with Candied Chestnuts

Photo: Karry Hosford
Yield 8 servings (serving size: 1/2 cup)
Chestnuts are also available canned and can usually be found on the baking aisle of your market.

Ingredients

  • 5 tablespoons brown sugar, divided
  • 4 teaspoons butter, divided
  • 1 cup coarsely chopped bottled chestnuts
  • 2 teaspoons vegetable oil
  • 4 cups baby carrots (about 1 pound)
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt

Nutrition Information

  • calories 107
  • caloriesfromfat 29 %
  • fat 3.4 g
  • satfat 1.4 g
  • monofat 0.9 g
  • polyfat 0.9 g
  • protein 1.1 g
  • carbohydrate 19.1 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 0.6 mg
  • sodium 130 mg
  • calcium 22 mg

How to Make It

  1. Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.

  2. Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently. Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.