Tangy Baby Carrots Recipe

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Tangy Baby Carrots
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Ingredients
7
Count
Nutrition
64
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Steam carrots and shallot for 10 minutes then set aside.
  2. For sauce melt margarine in a small skillet over medium heat.
  3. Add remaining ingredients except parsley then cook until thoroughly heated stirring constantly.
  4. Transfer sauce to a medium bowl then stir in parsley and carrot mixture.
  5. Serve hot or cover and refrigerate to serve chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.22 Kcal (269 kJ)
Calories from fat 18.29 Kcal
% Daily Value*
Total Fat 2.03g 3%
Sodium 91.16mg 4%
Potassium 276.8mg 6%
Total Carbs 10.72g 4%
Sugars 5.85g 23%
Dietary Fiber 3.15g 13%
Protein 1.65g 3%
Vitamin C 6.5mg 11%
Vitamin A 0.8mg 26%
Iron 1.1mg 6%
Calcium 37.4mg 4%
Amount Per 100 g
Calories 59.18 Kcal (248 kJ)
Calories from fat 16.86 Kcal
% Daily Value*
Total Fat 1.87g 3%
Sodium 84mg 4%
Potassium 255.06mg 6%
Total Carbs 9.88g 4%
Sugars 5.39g 23%
Dietary Fiber 2.91g 13%
Protein 1.52g 3%
Vitamin C 6mg 11%
Vitamin A 0.7mg 26%
Iron 1.1mg 6%
Calcium 34.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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