Directions:
- Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
- Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.51 Kcal (170 kJ) | ||
| Calories from fat | 0.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 170.38mg | 7% | |
| Potassium | 238.94mg | 5% | |
| Total Carbs | 9.74g | 3% | |
| Sugars | 6.03g | 24% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 38.42 Kcal (161 kJ) | ||
| Calories from fat | 0.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 161.59mg | 7% | |
| Potassium | 226.61mg | 5% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 5.72g | 24% | |
| Dietary Fiber | 2.1g | 9% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.1mg | 0% | |
| Calcium | 29.4mg | 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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