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| Glazed Carrots with Dried Plums |
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| Authored By: California Dried Plum Board |
| A delicious way to get your beta-carotene! |
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| Diet Types: Low Fat, Vegetarian, Wheat Free |
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Ingredients:
- 6 medium carrots, peeled and cut into 2-inch pieces
- 1/2 cup orange juice
- 1 tablespoon honey
- 2 teaspoons prepared yellow mustard
- 1/8 teaspoon pepper
- 1 cup pitted dried plums, halved
- 1 tablespoon butter
- salt to taste
- 2 tablespoons chopped parsley, optional
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| Serves: 6 |
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| Cooking Time: Under 30 minutes |
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| Instructions: |
| In large skillet, cover carrots, with water. Bring to a boil; reduce heat to medium. Cook about 10 minutes or until crisp-tender; drain and return to skillet. Meanwhile, in small bowl, whisk together orange juice, honey, mustard and pepper; set aside. Add dried plums, butter and orange juice mixture to carrots. Cover and cook over low heat 5-10 minutes or until sauce thickens slightly and is reduced by half, stirring occasionally. Season to taste with salt. Garnish with parsley, if desired. Note: You may use 1 pound of baby carrots for 6 medium sized carrots. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6 |
| Amount Per Serving |
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Calories 148
Calories from Fat 21 |
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| % Daily Value* |
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| Total Fat 2g |
4% |
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| Saturated Fat 1g |
6% |
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| Mono Fat 1g |
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| Cholesterol 5mg |
2% |
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| Sodium 170mg |
7% |
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| Total Carbs 34g |
11% |
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| Dietary Fiber 4g |
16% |
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| Protein 2g |
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| Iron |
7% |
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| Calcium |
4% |
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| Vitamin B-6 |
10% |
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| Vitamin C |
19% |
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| Vitamin E |
4% |
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| Vitamin A |
178% |
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| Selenium |
4% |
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| Manganese |
10% |
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| Copper |
10% |
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| Zinc |
2% |
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| Pantothenic acid |
3% |
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| Niacin |
6% |
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| Riboflavin |
6% |
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| Thiamin |
7% |
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| Folate |
4% |
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| Potassium |
13% |
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| Phosphorus |
6% |
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| Magnesium |
6% |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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