Directions:
- Preheat the oven to 400°. Spread the oil on 2 large rimmed baking sheets. Arrange the carrots, cut side down, on the baking sheets. Rub a little of the oil over the carrots and season with salt and pepper. Bake for about 45 minutes, or until the carrots are very tender and browned on the bottom.
- In a large saucepan, heat the chicken stock with the honey. Add the carrots and, with a potato masher, mash the carrots coarsely. Season with salt and pepper and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.23 Kcal (863 kJ) | ||
| Calories from fat | 85.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 15% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 0% | |
| Sodium | 211.27mg | 9% | |
| Potassium | 869.35mg | 18% | |
| Total Carbs | 30.12g | 10% | |
| Sugars | 16.5g | 66% | |
| Dietary Fiber | 7.94g | 32% | |
| Protein | 3.25g | 6% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 2.6mg | 88% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 69.2 Kcal (290 kJ) | ||
| Calories from fat | 28.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 15% | |
|---|---|---|---|
| Cholesterol | 0.2mg | 0% | |
| Sodium | 70.89mg | 9% | |
| Potassium | 291.7mg | 18% | |
| Total Carbs | 10.11g | 10% | |
| Sugars | 5.54g | 66% | |
| Dietary Fiber | 2.66g | 32% | |
| Protein | 1.09g | 6% | |
| Vitamin C | 5.3mg | 27% | |
| Vitamin A | 0.9mg | 88% | |
| Calcium | 29.6mg | 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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