Directions

1. 1. Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if desired. Add the carrot slices.
2. 2. Cover and heat to boiling again. Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or until carrots are tender when pierced with a fork.
3. 3. While carrots are cooking, heat the brown sugar, margarine, orange peel and 1/2 teaspoon salt in the skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly.
4. 4. Be careful not to overcook or the mixture will taste scorched. Remove the skillet from the heat.
5. 5. Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
6. 6. Per serving: 163 Calories (kcal); 6g Total Fat; (31% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 242mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates