Glazed Carrots with Candied Chestnuts

Glazed Carrots with Candied Chestnuts Recipe
Photo: Karry Hosford
Chestnuts are also available canned and can usually be found on the baking aisle of your market.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

December 2001
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