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Candy-Coated Carrots Recipe

Getting my kids to eat vegetables was a problem for me... until I came up with this recipe that easily dresses up carrots with a sweet, tangy glaze.—Lavonne Hartel, Williston, North Dakota

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Candy-Coated Carrots Recipe

Prep/Total Time: 20 min.

Yield: 4-6 Servings

5 15 20

Ingredients

1 pound fresh baby carrots
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 teaspoon lemon juice
1/8 to 1/4 teaspoon hot pepper sauce
1/8 teaspoon salt

Directions

In a large saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, pepper sauce and salt. Return carrots to pan and heat through. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 128 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 189 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Candy-Coated Carrots in Taste of Home August/September 1993, p48

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