Directions:
- Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.13 Kcal (482 kJ) | ||
| Calories from fat | 42.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 12.19mg | 4% | |
| Sodium | 127.08mg | 5% | |
| Potassium | 378.13mg | 8% | |
| Total Carbs | 18.1g | 6% | |
| Sugars | 12.21g | 49% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.49 Kcal (370 kJ) | ||
| Calories from fat | 32.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 7% | |
|---|---|---|---|
| Cholesterol | 9.37mg | 4% | |
| Sodium | 97.67mg | 5% | |
| Potassium | 290.62mg | 8% | |
| Total Carbs | 13.92g | 6% | |
| Sugars | 9.38g | 49% | |
| Dietary Fiber | 2.71g | 14% | |
| Protein | 1.04g | 3% | |
| Vitamin C | 5.4mg | 12% | |
| Vitamin A | 0.9mg | 40% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35.3mg | 5% | |
* 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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