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Nutrition Facts
Nutrition facts per serving:
- Calories 102
- Protein(gm)1
- Carbohydrate(gm)18
- Fat, total(gm)3
- Cholesterol(mg)8
- Saturated fat(gm)2
- Monosaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)10
- Vitamin A(IU)10738
- Vitamin C(mg)5
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)16
- Sodium(mg)95
- Potassium(mg)332
- Calcium(DV %)40
- Iron(DV %)0
Carrots with Grape and Port Glaze
Cook: 8 mins to 10 mins
Ingredients
- 2 pounds small whole carrots with tops
- 4 6 inch sprigs fresh rosemary
- 2 tablespoons butter
- 1/3 cup wild grape port jelly*
Directions
Trim and peel or scrub carrots, leaving about 1 1/2-inch of carrot tops, if present. Halve any thick carrots lengthwise. Place in a 4-quart Dutch oven along with the rosemary sprigs. Add lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until crisp-tender.
Drain in a colander; remove and discard rosemary sprigs (some rosemary leaves will remain). Add butter to Dutch oven; heat just until butter is melted. Return carrots to Dutch oven and toss to coat. Arrange carrots on serving platter. Top with some of the jelly. Pass remaining jelly.
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Tip:
Test Kitchen Tip:
To substitute for wild grape port jelly, in a small bowl whisk together 1/4 cup grape jelly and 1 tablespoon port, grape juice, or apple juice.
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