Directions:
- Peel and roll cut carrots.
- Heat butter in oil in cast iron pan over low heat. Add shallots, cook for 2 minutes. Add ginger, cook for 1 minute. Add carrots and stir to coat. Season with powdered ginger, nutmeg, salt and pepper. Add water. Cook til just fork tender.
- Stir in honey. Raise heat one notch and cook til carrots tender and nicely glazed.
- May cool and refrigerate for two to three days. Reheat in oven on 300 til hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.36 Kcal (663 kJ) | ||
| Calories from fat | 89.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 15% | |
|---|---|---|---|
| Cholesterol | 10.12mg | 3% | |
| Sodium | 87.64mg | 4% | |
| Potassium | 377.48mg | 8% | |
| Total Carbs | 17.61g | 6% | |
| Sugars | 11.63g | 47% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.2mg | 39% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.04 Kcal (461 kJ) | ||
| Calories from fat | 62.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 15% | |
|---|---|---|---|
| Cholesterol | 7.03mg | 3% | |
| Sodium | 60.9mg | 4% | |
| Potassium | 262.31mg | 8% | |
| Total Carbs | 12.24g | 6% | |
| Sugars | 8.08g | 47% | |
| Dietary Fiber | 2.42g | 14% | |
| Protein | 0.87g | 3% | |
| Vitamin C | 4.9mg | 12% | |
| Vitamin A | 0.8mg | 39% | |
| Calcium | 28.4mg | 4% | |
* 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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