Directions:
- Bring a pot of well-salted water to a boil.
- Set up a bowl of ice water
- Blanch the carrots in the boiling water for 5-6 minutes ( cooked but still have some crunch). Plunge them immediately into ice water.
- When cook, dry carrots with pepper towel.
- To a large skillet add the butter, sugar or honey, lemon juice, vinegar, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally.
- When most of liquid has reduced and the mixture seems homogeneous, and add the carrots. the carrots should form a single layer in the pan.
- Cook for another 2 to 3 minutes or until the carrots are completely coated through, shiny and delicious.
- Garnish with chopped parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.53 Kcal (366 kJ) | ||
| Calories from fat | 26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 87.76mg | 4% | |
| Potassium | 12.56mg | 0% | |
| Total Carbs | 14.19g | 5% | |
| Sugars | 10.36g | 41% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 1.23g | 2% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 9.1mg | 304% | |
| Iron | 53.4mg | 297% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 70.7 Kcal (296 kJ) | ||
| Calories from fat | 21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Cholesterol | 6.17mg | 3% | |
| Sodium | 70.89mg | 4% | |
| Potassium | 10.15mg | 0% | |
| Total Carbs | 11.46g | 5% | |
| Sugars | 8.37g | 41% | |
| Dietary Fiber | 1.88g | 9% | |
| Protein | 1g | 2% | |
| Vitamin C | 7.6mg | 16% | |
| Vitamin A | 7.4mg | 304% | |
| Iron | 43.1mg | 297% | |
| Calcium | 27.3mg | 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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