1. Prepare carrots, cutting into julienne strips, and cook.
2. Cook remaining ingredients in 12-inch skillet over medium heat, stirring constantly, until bubbly.
3. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.
Wine Pairing(s)
Raventos Rosell 'Vall-Ventos' Vina Belldaura
Finca Torremilanos Cyclo
Torres Celeste
Abadal 'Reserva' Pla De Bages
Bodegas Vega Sicilia 'Valbuena' Ribera del Duero
Muga Reserva
Tierre Salvaje Cabernet Sauvignon
Navarro Lopez 'Old Vines' Tempranillo Reserva
Abelis Carthago 'Lui Selection' Toro
Marques de Murrieta 'Finca Ygay' Reserva Rioja
Calories From Fat 37 Protein 1 Total Fat 4 Carbohydrates 22
Calories 126 Dietary Fiber 3 Calcium 49 Sodium 286 Vitamin A 999 Vitamin C 6 Cholesterol 4
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