Directions:
- Heat oil in a large nonstick skillet over medium heat.
- Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds.
- Add carrots, water, lemon juice and salt; bring to a simmer.
- Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes.
- Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes.
- Stir in parsley.
- Serve hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.18 Kcal (235 kJ) | ||
| Calories from fat | 23.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 4% | |
|---|---|---|---|
| Sodium | 98.47mg | 4% | |
| Potassium | 262.74mg | 6% | |
| Total Carbs | 8.36g | 3% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 47.09 Kcal (197 kJ) | ||
| Calories from fat | 19.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 4% | |
|---|---|---|---|
| Sodium | 82.54mg | 4% | |
| Potassium | 220.22mg | 6% | |
| Total Carbs | 7.01g | 3% | |
| Sugars | 2.99g | 14% | |
| Dietary Fiber | 1.97g | 9% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 9.5mg | 19% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 0.5mg | 3% | |
| Calcium | 32.6mg | 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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