Directions:
- Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
- Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
- Photograph courtesy Anna Williams
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.48 Kcal (412 kJ) | ||
| Calories from fat | 35.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 119.15mg | 5% | |
| Potassium | 414.01mg | 9% | |
| Total Carbs | 14.76g | 5% | |
| Sugars | 9.32g | 37% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 1.6mg | 9% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.91 Kcal (226 kJ) | ||
| Calories from fat | 19.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 6% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 3% | |
| Sodium | 65.23mg | 5% | |
| Potassium | 226.65mg | 9% | |
| Total Carbs | 8.08g | 5% | |
| Sugars | 5.1g | 37% | |
| Dietary Fiber | 2.56g | 19% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 9.1mg | 28% | |
| Vitamin A | 0.9mg | 52% | |
| Iron | 0.9mg | 9% | |
| Calcium | 30.2mg | 6% | |
* 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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