Directions:
- In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale.
- Cover and bring to a simmer.
- Once simmering, remove the lid, stir, and reduce the heat to low.
- Cover again and cook for 5 minutes.
- Remove the lid, add the chili powder and increase the heat to high.
- Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
- Pour into a serving dish and sprinkle with the parsley.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.8 Kcal (167 kJ) | ||
| Calories from fat | 17.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 38.76mg | 2% | |
| Potassium | 125.65mg | 3% | |
| Total Carbs | 5.68g | 2% | |
| Sugars | 3.73g | 15% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.4mg | 13% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 65.33 Kcal (274 kJ) | ||
| Calories from fat | 28.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 3% | |
|---|---|---|---|
| Cholesterol | 8.35mg | 2% | |
| Sodium | 63.62mg | 2% | |
| Potassium | 206.24mg | 3% | |
| Total Carbs | 9.33g | 2% | |
| Sugars | 6.12g | 15% | |
| Dietary Fiber | 1.94g | 5% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 4.4mg | 4% | |
| Vitamin A | 0.7mg | 13% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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