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    You are in: Home / Recipes / Spiced Carrots Recipe
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    Spiced Carrots

    Spiced Carrots. Photo by breezermom

    1/4 Photos of Spiced Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan combine carrots, orange juice, chicken broth, allspice, ginger, and lemon peel.
    2. 2
      Bring to a boil.
    3. 3
      Stir in sugar, cover, and simmer for 25 to 30 minutes, or until carrots are tender.

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    Ratings & Reviews:

    • on April 21, 2010

      55

      These are so easy and so delicious! Low fat, and I really liked the allspice and ginger seasoning. Plus you get the beautiful color to go with the rest of your meal! Made for PAC Spring 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2010

      55

      This is a great recipe for very tasty carrots! A delicious addition to Pork Chops Hongroise and Parslied Egg Noodles , Thanks for sharing the recipe Kathey. Made for PAC Spring 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2010

      55

      I made these a year ago, and posted a photo, but just realized my review didn't show up. I remember these being quite tasty and easy to do. I cut the amount of sugar in half, though. The citrus and ginger are a nice combination. I also used baby carrots instead of sliced.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Spiced Carrots

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 77.4
     
    Calories from Fat 3
    53%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 114.7 mg
    4%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 2.2 g
    8%
    Sugars 13.1 g
    52%
    Protein 1.4 g
    2%

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