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
Total TimePrep/Total Time: 20 min.
- 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
- 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.
Nutrition Facts3/4 cup: 128 calories, 8g fat (5g saturated fat), 20mg cholesterol, 189mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 1g protein.
Originally published as Candy-Coated Carrots in Taste of Home August/September 1993