Glazed Carrots with Candied Chestnuts

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 29%
  • Fat: 3.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.1g
  • Carbohydrate: 19.1g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 130mg
  • Calcium: 22mg

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

  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.
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