Passover: Candied Carrots

1 pound carrots, cut into 2 inch pieces2 tablespoons butter, diced1/4 cup packed brown sugar1 pinch salt1 pinch ground black pepperPlace carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage! Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot! Amount Per Serving  Calories: 150 | Total Fat: 6g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 150

Total Fat: 6gCholesterol: 15mgSodium: 220mgTotal Carbs: 24.5g    Dietary Fiber: 3.2gProtein: 1.2g VIEW DETAILED NUTRITION
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