Colourful carrots brighten tables any time of year, especially when accented with nuts and honey.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
Peel carrots; slice on the diagonal. In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil; cover and cook over medium heat until almost tender, 5 to 7 minutes.
Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes. Remove from heat. Stir in almonds and butter.
Nutritional facts <b>Per serving:</b> about
- Sodium 448 mg
- Protein 4 g
- Calories 196.0
- Total fat 10 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
%RDI
- Iron 10.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 369.0
- Vitamin C 5.0
