Directions:
- Arrange carrots in single layer in heavy large skillet.
- Add 1 1/2 cups water and 2 tablespoons butter. Sprinkle with sea salt. Bring to boil, cover, and reduce heat to medium-low.
- Simmer until carrots are tender, about 10 minutes. Using slotted spoon, transfer carrots to plate.
- Add 2 tablespoons honey and ginger to skillet and bring to boil, stirring occasionally. Boil until juices are syrupy and pale golden brown, 4 to 5 minutes.
- Whisk in remaining 1 tablespoon butter, 1 tablespoon honey, and lemon juice.
- Season to taste with salt and freshly ground black pepper. Spoon ginger sauce over carrots and let stand 10 minutes to cool slightly.
- Scatter parsley leaves over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.68 Kcal (279 kJ) | ||
| Calories from fat | 39.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 7.19mg | 0% | |
| Potassium | 36.24mg | 1% | |
| Total Carbs | 7.51g | 3% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 0.19g | 0% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 268.95 Kcal (1126 kJ) | ||
| Calories from fat | 157.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 7% | |
|---|---|---|---|
| Cholesterol | 46.18mg | 4% | |
| Sodium | 29.02mg | 0% | |
| Potassium | 146.18mg | 1% | |
| Total Carbs | 30.3g | 3% | |
| Sugars | 27.88g | 28% | |
| Dietary Fiber | 1.11g | 1% | |
| Protein | 0.75g | 0% | |
| Vitamin C | 9.6mg | 4% | |
| Vitamin A | 0.5mg | 4% | |
| Iron | 0.6mg | 1% | |
| Calcium | 23mg | 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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