Spiced Carrots

Name: Spiced Carrots
Yield: 4 servings (serving size: 1/2 cup)
Ingredients: 3 ½ cups (1/4-inch-thick) sliced carrot; 2 tablespoons sugar; 2 tablespoons orange juice; 1 tablespoon margarine; Dash of ground cinnamon

1 Rating
1 Review

Recipe by Cooking Light April 1997

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Yield:

4 servings (serving size: 1/2 cup)

Nutrition Info

Ingredients

3 ½ cups (1/4-inch-thick) sliced carrot
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon margarine
Dash of ground cinnamon

Directions

Step 1
Place carrots in a medium saucepan; add water to cover. Bring to a boil. Cover; reduce heat. Simmer 20 minutes or until very tender. Drain. Place carrots in a large bowl; add remaining ingredients. Mash to desired consistency.

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Nutrition Facts

Per Serving:

94 calories; calories from fat 29%; fat 3g; saturated fat 0.6g; mono fat 1.3g; poly fat 1g; protein 1g; carbohydrates 16.9g; fiber 3.1g; iron 0.5mg; sodium 67mg; calcium 28mg.

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carolfitz

12/11/2016

Have made the scallops/spiced carrots many times since we pulled it from the magazine. We steam the carrots and rice them. Sub butter for margarine. The proportions of flavorings to veg also work with yams or any orange squash like acorn or butternut.

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Spiced Carrots

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Spiced Carrots

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Spiced Carrots

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Spiced Carrots