Glazed Julienned Carrots Recipe
- 2 pounds carrots, julienned
- 1/3 cup butter, cubed
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 1. In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. Yield: 8 servings.
3/4 cup equals 140 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 264 mg sodium, 18 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 starch.
Reviews for Glazed Julienned Carrots
"Not very flavorful."
"My favorite carrot recipe! I now am lazy and just cook baby carrots rather than cutting up carrots, and I really like that too."