Directions:
- Cut carrots into 3-inch lengths; halve or quarter the thicker ones so that they'll cook evenly.
- Steam or boil carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander.
- In a medium skillet, melt butter with honey or brown sugar, then stir in mustard and carrots and season with salt and plenty of pepper.
- Cook over medium heat several minutes until well coated and bubbling.
- Toss with chopped parsley, if desired, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.21 Kcal (315 kJ) | ||
| Calories from fat | 17.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 3% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 97.55mg | 4% | |
| Potassium | 367.49mg | 8% | |
| Total Carbs | 14.29g | 5% | |
| Sugars | 8.56g | 34% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 1.2mg | 39% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.2 Kcal (260 kJ) | ||
| Calories from fat | 14.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 3% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 2% | |
| Sodium | 80.68mg | 4% | |
| Potassium | 303.94mg | 8% | |
| Total Carbs | 11.82g | 5% | |
| Sugars | 7.08g | 34% | |
| Dietary Fiber | 2.85g | 14% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 5.7mg | 11% | |
| Vitamin A | 1mg | 39% | |
| Calcium | 32.4mg | 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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