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RECIPE: Seeded Glazed Carrots

Matthew Mead~AP

Matthew Mead~AP

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Updated: December 17, 2011 8:05AM


2 pounds carrots

3 tablespoons butter

Salt and pepper

1 tablespoon fennel seed

3 tablespoons honey

Cut carrots into 1/2-inch chunks. Melt butter in large deep skillet. Add carrots and stir to coat. Season with salt, pepper and fennel seed, then cook over medium heat, covered, stirring occasionally, for 10 minutes, or until browned and tender. Add honey and stir to coat.

Nutrition facts per serving:

150 calories, 6 g fat, 4 g saturated fat, 15 mg cholesterol, 24 g carbohydrates, 2 g protein, 190 mg sodium, 5 g fiber

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