Directions:
- 1)Bring water to a boil over high heat in a small saucepan. Add carrots. Return to a boil. Reduce heat to medium- low. Cover and simmer about 5 minutes or until carrots are crisp-tender. Drain cool.
- 2)Place carrots, mushrooms and bell pepper in a large resealable plastic food storage bag. Combine lemon juice, sugar, oil, garlic, fennel seeds, basil and black pepper in a small bowl. Pour over vegetables. Close bag securely; turn to coat. Marinate in refrigerator 8 to 24 hours, turning occasionally.
- 3)Drain vegetables; discard marinade. Place vegetables in serving dish. Serve with toothpicks.
- Calories per serving: 47, Fat: 1g, Carbohydrate: 9g, Sodium: 15mg
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.31 Kcal (269 kJ) | ||
| Calories from fat | 31.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Sodium | 24.16mg | 1% | |
| Potassium | 167.74mg | 4% | |
| Total Carbs | 7.98g | 3% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 0.56g | 1% | |
| Vitamin C | 36.3mg | 60% | |
| Vitamin A | 1mg | 35% | |
| Iron | 12.8mg | 71% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.04 Kcal (180 kJ) | ||
| Calories from fat | 21.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 5% | |
|---|---|---|---|
| Sodium | 16.17mg | 1% | |
| Potassium | 112.26mg | 4% | |
| Total Carbs | 5.34g | 3% | |
| Sugars | 3.37g | 20% | |
| Dietary Fiber | 1.01g | 6% | |
| Protein | 0.37g | 1% | |
| Vitamin C | 24.3mg | 60% | |
| Vitamin A | 0.7mg | 35% | |
| Iron | 8.6mg | 71% | |
| Calcium | 16.9mg | 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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