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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (172g) Recipe makes 4 servings |
||
| Calories 205 | ||
| Calories from Fat 106 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 761mg | 31% | |
| Potassium 458mg | 13% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 4.0g | 15% | |
| Sugars 7.5g | ||
| Protein 1.4g | 2% | |
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Ingredients
- 1 1/4 lbs fresh carrots, cut into 2-1/2 x 1/4 inch pieces
- 1/4 cup butter, melted
- 1/4 cup brandy
- 1 teaspoon sugar
- 1 teaspoon salt
Directions
1
Place carrots in an ungreased 8x8 or 9x9 pan.2
Mix remaining ingredients; pour over carrots.3
Cover and cook in 375 degree oven for 40 minutes or until carrots are tender.
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- Course > Side Dishes
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- Preparation > Time to Make > < 4 hours
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- Occasion > Everyday
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Featured Reviews for This Recipe
From: John Sauerbeck
On May 7, 2008
I had a recipe for brandied carrots and lost it when I moved. This was very close. To me, the over-powered the brandy flavor. Next time I will add 1/3 cup brandy instead of 1/4.
From: Sweet Baboo
On Feb 29, 2008
Well, I read the reviews so I don't know why I was as surprised as I was that this recipe is delicious...but it is...and so simple. I used 2 tablespoons of Cointreau and 2 tablespoons of brandy, and omitted the sugar because I thought the orange liqueur would be sweet enough. I used the peeled baby carrots for ease, but when tender carrots are available in the spring that will be my choice.
From: steph007ess
On Feb 15, 2006
What a great dish - this certainly transforms the simple old carrot into something quite sophisticated. Delicious!
From: Evie*
On Apr 18, 2005
Grreat tasting carrots..very easy to put together. I used the brandy and will try the Grand Marnier another time. Thanks for sharing.
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