- 1 pound carrots, peeled and cut into 2 1/2 x 1/2-inch sticks
- 1 teaspoon salt, divided
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon dry mustard
- 1/4 cup orange juice
- 2 tablespoons butter
- 1/3 cup pecans, coarsely chopped, garnish
Place carrots and 1/2 teaspoon salt in a large saucepan. Cover with water and bring to a boil. Reduce heat; cook 10 minutes or until carrots are fork tender. Drain.
Combine brown sugar, cinnamon, mustard and remaining salt in a small mixing bowl. Add orange juice.
Melt butter in a large skillet. Add carrots and orange juice mixture. Cook 2 to 3 minutes or until carrots are coated, stirring frequently. Add dried cranberries; cook until heated through. Garnish with pecans.
Makes 4 - 6 servings.
Per Serving: Cal. 176 (8%DV), Fat Cal. 54, Pro. 2g (3%DV), Carb. 29g (9%DV), Fat 6g (9%DV), Chol. 16mg (5%DV), Sod. 718mg (29%DV), Vit. A 2787RE (278%DV), Vit. C 11mg (17%DV), Vit. E 1mg (1%DV), Calcium 50mg (4%DV), Iron 1mg (5%DV), Folate 21Ug (5%DV), Zinc <1mg (2%DV), Pot. 303mg (8%DV), Dietary Exchange: Vegetable 2, Fruit 1, Fat 1.5