Directions:
- Place carrots in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter and sprinkle with dill, salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-18 minutes or until carrots are tender, stirring once. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.66 Kcal (539 kJ) | ||
| Calories from fat | 51.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 325.03mg | 14% | |
| Potassium | 608.37mg | 13% | |
| Total Carbs | 18.96g | 6% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 1.97g | 4% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 2mg | 65% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.39 Kcal (274 kJ) | ||
| Calories from fat | 26.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 9% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 5% | |
| Sodium | 165.2mg | 14% | |
| Potassium | 309.21mg | 13% | |
| Total Carbs | 9.64g | 6% | |
| Sugars | 4.8g | 38% | |
| Dietary Fiber | 2.89g | 23% | |
| Protein | 1g | 4% | |
| Vitamin C | 5.8mg | 19% | |
| Vitamin A | 1mg | 65% | |
| Calcium | 32.9mg | 6% | |
* 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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