Directions:
- Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
- Turn heat to medium-low and cook for 5 minutes.
- Uncover saucepan and raise the heat a little.
- Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
- Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
- Taste and adjust salt and pepper if necessary.
- Garnish with the fresh parsley or mint and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.9 Kcal (464 kJ) | ||
| Calories from fat | 51.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 80.7mg | 3% | |
| Potassium | 383mg | 8% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 1.25g | 2% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 0.1mg | 0% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.26 Kcal (328 kJ) | ||
| Calories from fat | 36.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 9% | |
|---|---|---|---|
| Cholesterol | 10.77mg | 5% | |
| Sodium | 56.95mg | 3% | |
| Potassium | 270.26mg | 8% | |
| Total Carbs | 10.42g | 5% | |
| Sugars | 6.41g | 36% | |
| Dietary Fiber | 2.43g | 14% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 6.1mg | 14% | |
| Vitamin A | 0.9mg | 40% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.6mg | 5% | |
* 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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