Directions:
- Heat oil and butter in skillet over medium-high heat.
- Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
- Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
- Remove from heat, discard thyme.
- Stir in salt and pepper.
- Transfer to serving bowl and serve warm.
- This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.13 Kcal (603 kJ) | ||
| Calories from fat | 54.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.06g | 9% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 130.15mg | 5% | |
| Potassium | 348.42mg | 7% | |
| Total Carbs | 16.62g | 6% | |
| Sugars | 11.37g | 45% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.3mg | 7% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.2 Kcal (357 kJ) | ||
| Calories from fat | 32.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 9% | |
|---|---|---|---|
| Cholesterol | 6.77mg | 4% | |
| Sodium | 76.94mg | 5% | |
| Potassium | 205.97mg | 7% | |
| Total Carbs | 9.83g | 6% | |
| Sugars | 6.72g | 45% | |
| Dietary Fiber | 2.26g | 15% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 2.7mg | 8% | |
| Vitamin A | 0.7mg | 40% | |
| Iron | 0.8mg | 7% | |
| Calcium | 27.3mg | 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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