Directions:
- In a small sauce pan combine chicken broth, sugar and salt; bring to a boil.
- Add carrots and cover; reducing heat to medium.
- Simmer until carrots are tender. (Can easily poke with a fork).
- Drain. Return carrots to pan and add the dill and butter. Toss until Butter melts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.16 Kcal (369 kJ) | ||
| Calories from fat | 34.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 253.83mg | 11% | |
| Potassium | 367.44mg | 8% | |
| Total Carbs | 12.31g | 4% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 1.5mg | 8% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.14 Kcal (222 kJ) | ||
| Calories from fat | 20.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 6% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 3% | |
| Sodium | 153.02mg | 11% | |
| Potassium | 221.51mg | 8% | |
| Total Carbs | 7.42g | 4% | |
| Sugars | 4.68g | 31% | |
| Dietary Fiber | 2.73g | 18% | |
| Protein | 0.94g | 3% | |
| Vitamin C | 3.2mg | 9% | |
| Vitamin A | 0.9mg | 52% | |
| Iron | 0.9mg | 8% | |
| Calcium | 30.3mg | 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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