Directions:
- Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes.
- Add the carrots and toss together, then pour in enough stock to barely cover the carrots.
- Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed.
- Season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.29 Kcal (345 kJ) | ||
| Calories from fat | 34.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 10.16mg | 3% | |
| Sodium | 384.8mg | 16% | |
| Potassium | 362.06mg | 8% | |
| Total Carbs | 10.17g | 3% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 3.76g | 15% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.3mg | 7% | |
| Calcium | 46.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 39.46 Kcal (165 kJ) | ||
| Calories from fat | 16.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 6% | |
|---|---|---|---|
| Cholesterol | 4.87mg | 3% | |
| Sodium | 184.51mg | 16% | |
| Potassium | 173.6mg | 8% | |
| Total Carbs | 4.87g | 3% | |
| Sugars | 3g | 25% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 0.64g | 3% | |
| Vitamin C | 4.5mg | 16% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 0.6mg | 7% | |
| Calcium | 22.4mg | 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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