Skip To Content
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 126 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 110 mg 5%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 11 g
Protein 2 g
Vitamin A 160% Iron 4%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Glazed Carrots And Potatoes

Prep Time
10 minutes
Cook Time
14 minutes
Total Time
24 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

4 Tbsp butter
4 Tbsp honey
2 Tbsp lemon, juiced
3 cup(s) carrots, chopped into 1-inch pieces
3 cup(s) baking potato, cubed, (a little more than one Lb)
1/4 Tsp salt
Check All
Uncheck All
Add to list

Instructions

1
Heat butter for 40 seconds in 3-quart casserole suitable for microwave use.
2
Stir in honey, lemon juice, carrots and potatoes. Cover with glass lid or plastic wrap. Cook 7 minutes.
3
Turn dish; stir; cover, cook 7 minutes longer or until vegetables are tender. Add salt. Cover. Let stand 4 minutes before serving.

Source: