Directions:
- Steam/boil carrots in salted water until fork-tender; drain.
- In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat.
- Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper. Toss to coat well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.8 Kcal (569 kJ) | ||
| Calories from fat | 90.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 15% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 9% | |
| Sodium | 79.8mg | 3% | |
| Potassium | 368.67mg | 8% | |
| Total Carbs | 11.38g | 4% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 1.28g | 3% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 1.3mg | 42% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 107.64 Kcal (451 kJ) | ||
| Calories from fat | 71.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 15% | |
|---|---|---|---|
| Cholesterol | 21.18mg | 9% | |
| Sodium | 63.25mg | 3% | |
| Potassium | 292.24mg | 8% | |
| Total Carbs | 9.02g | 4% | |
| Sugars | 4.5g | 23% | |
| Dietary Fiber | 2.71g | 14% | |
| Protein | 1.01g | 3% | |
| Vitamin C | 5.7mg | 12% | |
| Vitamin A | 1mg | 42% | |
| Calcium | 32.7mg | 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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