Sweet and sticky. The sauce makes the carrots taste like candy. Different take on a classic
Preheat oven to 350
Quarter potatoes and cut and peel carrots.
Place roast in dutch oven ( I like to use my enameled cast iron pot ), place potatoes and carrots around roast.
Mix all the other ingredients and pour over roast.
Either cover with lid or foil and bake for 3 1/2 hours or until it falls apart.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 339 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 577.3mg | 20 % | |
Potassium 418.1mg | 11 % | |
Total Carbohydrate 87.1g | 26 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 85.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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