Directions:
- In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.95 Kcal (393 kJ) | ||
| Calories from fat | 26.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 88.95mg | 4% | |
| Potassium | 376.11mg | 8% | |
| Total Carbs | 17.05g | 6% | |
| Sugars | 11.19g | 45% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 1.24g | 2% | |
| Vitamin C | 8.1mg | 13% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 52.44 Kcal (220 kJ) | ||
| Calories from fat | 14.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 5% | |
|---|---|---|---|
| Cholesterol | 4.26mg | 3% | |
| Sodium | 49.65mg | 4% | |
| Potassium | 209.93mg | 8% | |
| Total Carbs | 9.52g | 6% | |
| Sugars | 6.24g | 45% | |
| Dietary Fiber | 1.98g | 14% | |
| Protein | 0.69g | 2% | |
| Vitamin C | 4.5mg | 13% | |
| Vitamin A | 0.7mg | 39% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23.7mg | 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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