Do you love sweet potatoes, but need to limit potassium in your diet? Try these candied carrots! They are a great, lower potassium alternative to a sweet potato based side dish. Try swapping out sweet potatoes with carrots in other recipes to lower the potassium content.
Candied Carrots
- Course
- Side dishes
- Ingredients
- 8
- Steps
- 5
Ingredients
- 1 pound fresh carrots
- 1/3 cup light brown sugar (packed)
- ½ tsp grated orange peel
- 1 tsp. cinnamon
- ¼ tsp. cayenne pepper
- 2 TBSP unsalted margarine
- 1 tsp vanilla extract
- 16 marshmallows
Preparation
- Preheat oven to 375 degrees
- Peel carrots and remove ends. Cut lengthwise into 1/8 inch strips. Cook carrots in unsalted boiling water until tender. Drain. Refresh carrots in cold water.
- Put brown sugar, orange peel, cinnamon, cayenne pepper and margarine into a large skillet. Cook and stir until mixture is bubbly. Stir in vanilla extract.
- Drain carrots and add them to candy mixture. Cook over low heat, stirring occasionally until carrots are glazed and heated through.
- Place carrot mixture into greased casserole dish. Top with marshmallows and bake in 375-degree oven for 15 minutes until marshmallows are melted and golden brown.
Nutrition notes (per ½ cup serving, as published with the recipe)
- 157 calories
- .8 g protein
- 53 mg sodium
- 194 mg potassium
- 33 mg phosphorus
Recipe used with permission from ARA.
