Directions:
- After peeling your carrots, cut them in half horizontally. Now cut each half vertically at least twice. Each carrot will yield about 8 sticks by cutting it this way.
- Take a small saute/frying pan. Add water just enough to cover the bottom of the pan - a few tablespoons should do it. Add the teaspoon of sugar. Add the carrots. Sprinkle carrots with a pinch of kosher salt.
- Turn heat to high. It will quickly come to a boil. When it does, watch the pan closely and stir the carrots around with tongs. The water will quickly evaporate away. Turn off the heat and serve. Add a teaspoon of butter to the hot carrots after you turn off the heat will make these even more delicious, but it is not necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.43 Kcal (203 kJ) | ||
| Calories from fat | 8.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 1% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 90.21mg | 4% | |
| Potassium | 293.1mg | 6% | |
| Total Carbs | 9.78g | 3% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.9mg | 31% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.86 Kcal (217 kJ) | ||
| Calories from fat | 9.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 1% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 1% | |
| Sodium | 96.61mg | 4% | |
| Potassium | 313.91mg | 6% | |
| Total Carbs | 10.47g | 3% | |
| Sugars | 5.56g | 21% | |
| Dietary Fiber | 2.94g | 11% | |
| Protein | 0.99g | 2% | |
| Vitamin C | 5.9mg | 9% | |
| Vitamin A | 1mg | 31% | |
| Calcium | 32.6mg | 3% | |
* 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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