Spiced Carrots with Watermelon and Pecans

Preparation time: 10 min Servings: 6
Cooking time: 10 min

Ingredients:

1 cup orange juice
1 tsp ground cinnamon
1/2 cup sugar
1 tbsp soy sauce
1 cup brown sugar
2 cups large pecan pieces, or halves
3 cups baby carrots
3 cups seedless watermelon, cut into pieces

Cooking Directions:

In a large heavy non-stock sauté pan over medium-high heat, place the pecans in an even layer and sprinkle the sugar over them. Stir the pecans while drizzling the soy sauce over them. Heat while stirring constantly until the sugar melts and the nuts glaze, approximately 5-8 minutes. Remove the nuts to waxed paper to cool. Break apart as needed. Meanwhile, simmer the carrots in a saucepan with the brown sugar, orange juice, and cinnamon until tender and glazed. Form a ring around the rim of a warm serving platter with the watermelon and pour the carrots in the middle. Top with glazed pecans. Serve immediately. Courtesy: National Watermelon Promotion Board

Nutritionist Recommended For:

Spiced Carrots with Watermelon and Pecans

Nutrition Facts

Calories 460
% Calories From Fat 47%
Total Fat 24g
Saturated Fats 2.1g
Mono-unsaturated Fats 14g
Poly-unsaturated Fats 7.3g
Cholesterol 0mg
Sodium 200mg
Total Carbohydrates 62g
Dietary Fiber 6.1g
Sugar 52g
Protein 4.6g

More Information

Vitamins

Thiamin B1 0.33mg
Vitamin B12 0mcg
Vitamin K 12mcg
Vitamin A 14000IU
Niacin B3 1.3mg
Pantothenic Acid 0.75mg
Riboflavin B2 0.11mg
Vitamin C 30mg
Vitamin D 0IU
Vitamin B6 0.25mg
Vitamin E 1.3mg
Choline 27mg

Minerals

Manganese 1.7mg
Magnesium 63mg
Calcium 81mg
Zinc 1.8mg
Phosphorus 130mg
Copper 0.47mg
Fluoride 42mcg
Selenium 2.6mcg
Sodium 200mg
Potassium 530mg
Iron 1.6mg
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