Directions:
- Wash & peel carrots, if necessary.
- Cut 1/4 inch slices on the bias (consistency important).
- 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 | 79.54 Kcal (333 kJ) | ||
| Calories from fat | 34.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 75.71mg | 3% | |
| Potassium | 251.31mg | 5% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 7.46g | 30% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.1mg | 0% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 65.29 Kcal (273 kJ) | ||
| Calories from fat | 28.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 6% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 62.14mg | 3% | |
| Potassium | 206.26mg | 5% | |
| Total Carbs | 9.33g | 4% | |
| Sugars | 6.12g | 30% | |
| Dietary Fiber | 1.94g | 9% | |
| Protein | 0.7g | 2% | |
| Vitamin C | 4.4mg | 9% | |
| Vitamin A | 0.7mg | 27% | |
| Iron | 0.1mg | 0% | |
| Calcium | 23.7mg | 3% | |
* 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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