Directions:
- In a large saucepan, boil 3 cups water; add the carrots and return to boiling; cook carrots for 4 minutes.
- Remove pan from the heatsource; drain carrots well.
- In a skillet, heat oil; over medium-high heat, cook shallots and bell pepper for 3 minutes or until crisp tender.
- Add in carrots, vinegar, sugar, salt and pepper; cook for 4-6 minutes or until liquid is reduced and vegetables begin to glaze.
- Remove skillet from heat; add in chopped parsley and stir to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.57 Kcal (647 kJ) | ||
| Calories from fat | 31.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 105.98mg | 4% | |
| Potassium | 575.78mg | 12% | |
| Total Carbs | 28.45g | 9% | |
| Sugars | 17.54g | 70% | |
| Dietary Fiber | 6.08g | 24% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 41.5mg | 69% | |
| Vitamin A | 1.9mg | 62% | |
| Iron | 14.7mg | 82% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 36.49 Kcal (153 kJ) | ||
| Calories from fat | 7.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 5% | |
|---|---|---|---|
| Sodium | 25.02mg | 4% | |
| Potassium | 135.95mg | 12% | |
| Total Carbs | 6.72g | 9% | |
| Sugars | 4.14g | 70% | |
| Dietary Fiber | 1.44g | 24% | |
| Protein | 0.81g | 7% | |
| Vitamin C | 9.8mg | 69% | |
| Vitamin A | 0.4mg | 62% | |
| Iron | 3.5mg | 82% | |
| Calcium | 21.1mg | 9% | |
* 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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