Directions:
- Peel or scrub and trim carrot tops, leaving about 1 1/2 inch of carrot top.
- Halve any thick carrots lengthwise.
- Place in a 4 quart Dutch oven along with the rosemary sprigs. Add water to cover. Season with salt.
- Bring to boiling; reduce heat. Simmer, covered for 8-10 minutes or until crisp-tender. Do not over cook.
- Drain carefully in a colander; remove and discard rosemary sprigs (some leaves will remain).
- Add butter to the Dutch oven; heat just until butter melts.
- Return carrots to dutch oven and toss to coat.
- Arrange carrots on serving platter, top with some jelly.
- NOTE: To substitute for Wild Grape & Port Jelly: whisk together 1/4 C grape jelly and 1 T port, grape juice or apple juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.77 Kcal (250 kJ) | ||
| Calories from fat | 20.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 4% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 62.99mg | 3% | |
| Potassium | 297.66mg | 6% | |
| Total Carbs | 9.62g | 3% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.9mg | 31% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.8 Kcal (259 kJ) | ||
| Calories from fat | 21.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 6.31mg | 2% | |
| Sodium | 65.13mg | 3% | |
| Potassium | 307.76mg | 6% | |
| Total Carbs | 9.94g | 3% | |
| Sugars | 5.19g | 20% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 1g | 2% | |
| Vitamin C | 5.8mg | 9% | |
| Vitamin A | 1mg | 31% | |
| Calcium | 32.6mg | 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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