Directions:
- Heat olive oil in large skillet, then add carrots, cut side down.
- Sprinkle with salt and cook, covered, for 10 minutes.
- Turn carrots, add garlic, cover and continue cooking for 10 minutes, or until tender and golden brown.
- Remove carrots to serving plate and cover to keep warm.
- Add whipping cream and cayenne pepper to the same skillet and bring to a boil.
- Reduce heat and gently boil for 2 to 4 minutes, until cream is slightly thickened.
- Pour over carrots and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.1 Kcal (457 kJ) | ||
| Calories from fat | 59.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 10% | |
|---|---|---|---|
| Cholesterol | 11.16mg | 4% | |
| Sodium | 154.58mg | 6% | |
| Potassium | 379.17mg | 8% | |
| Total Carbs | 12.15g | 4% | |
| Sugars | 5.69g | 23% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 1.1mg | 38% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 84.81 Kcal (355 kJ) | ||
| Calories from fat | 46.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 10% | |
|---|---|---|---|
| Cholesterol | 8.67mg | 4% | |
| Sodium | 120.16mg | 6% | |
| Potassium | 294.75mg | 8% | |
| Total Carbs | 9.45g | 4% | |
| Sugars | 4.42g | 23% | |
| Dietary Fiber | 2.67g | 14% | |
| Protein | 1.11g | 3% | |
| Vitamin C | 5.7mg | 12% | |
| Vitamin A | 0.9mg | 38% | |
| Calcium | 36.7mg | 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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