Directions:
- In a covered steamer set over simmering water, cook the carrots until crisp-tender, about 5 minutes. Remove from the heat.
- In a large sauté pan over medium heat, heat the olive oil until fragrant. Add the cumin and sauté just until fragrant, 30 to 60 seconds. Stir in the tangerine zest and stir, then add the carrots and toss to coat. Add the chives, butter, tangerine juice, salt, and pepper and toss again to coat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.03 Kcal (214 kJ) | ||
| Calories from fat | 40.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 7% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 208.8mg | 9% | |
| Potassium | 83.88mg | 2% | |
| Total Carbs | 2.78g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 1% | |
| Calcium | 12.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 160.66 Kcal (673 kJ) | ||
| Calories from fat | 126.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.07g | 7% | |
|---|---|---|---|
| Cholesterol | 16.02mg | 2% | |
| Sodium | 657.39mg | 9% | |
| Potassium | 264.08mg | 2% | |
| Total Carbs | 8.76g | 1% | |
| Sugars | 4.88g | 6% | |
| Dietary Fiber | 2.16g | 3% | |
| Protein | 1.15g | 1% | |
| Vitamin C | 9.9mg | 5% | |
| Vitamin A | 0.7mg | 8% | |
| Iron | 0.8mg | 1% | |
| Calcium | 39.3mg | 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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