Directions:
- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.7 Kcal (522 kJ) | ||
| Calories from fat | 52.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 91.77mg | 4% | |
| Potassium | 300.56mg | 6% | |
| Total Carbs | 18.17g | 6% | |
| Sugars | 14.43g | 58% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.4mg | 8% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 90.01 Kcal (377 kJ) | ||
| Calories from fat | 37.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 9% | |
|---|---|---|---|
| Cholesterol | 11.02mg | 5% | |
| Sodium | 66.24mg | 4% | |
| Potassium | 216.96mg | 6% | |
| Total Carbs | 13.12g | 6% | |
| Sugars | 10.42g | 58% | |
| Dietary Fiber | 2.54g | 14% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 7.2mg | 17% | |
| Vitamin A | 0.9mg | 40% | |
| Iron | 1mg | 8% | |
| Calcium | 31.8mg | 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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