Directions:
- Using vegetable peeler or food processor, shred carrots into long strands.
- In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
- Drain and refresh under cold running water and drain again.
- In skillet, melt butter over medium heat.
- Stir in honey and lemon juice and mix well.
- Add carrots.
- Stir and toss 2-3 minutes or until carrots are heated through and well coated.
- Season with pepper and nutmeg to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.64 Kcal (442 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 79.13mg | 3% | |
| Potassium | 367.18mg | 8% | |
| Total Carbs | 13.58g | 5% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 1.2mg | 40% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.95 Kcal (356 kJ) | ||
| Calories from fat | 41.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.62g | 9% | |
|---|---|---|---|
| Cholesterol | 12.27mg | 5% | |
| Sodium | 63.62mg | 3% | |
| Potassium | 295.23mg | 8% | |
| Total Carbs | 10.92g | 5% | |
| Sugars | 6.32g | 31% | |
| Dietary Fiber | 2.73g | 14% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 5.9mg | 12% | |
| Vitamin A | 1mg | 40% | |
| Calcium | 31.6mg | 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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