Directions:
- Trim, but don't peel, carrots. Cook carrots in boiling water for 5 minutes; drain. Rinse under cold water. Remove skins by rubbing carrots gently with a clean, dry paper towel. Bring vinegar and brown sugar to a boil in a medium skillet; cook 6 minutes or until reduced to 1/4 cup. Add carrots; increase heat to high, and cook 2 minutes or until sauce is syrupy and coats carrots. Stir in butter and kosher salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.52 Kcal (1911 kJ) | ||
| Calories from fat | 103.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 1245.89mg | 52% | |
| Potassium | 2244.49mg | 48% | |
| Total Carbs | 76.89g | 26% | |
| Sugars | 48.45g | 194% | |
| Dietary Fiber | 27.21g | 109% | |
| Protein | 9.21g | 18% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 9.2mg | 307% | |
| Iron | 9.1mg | 51% | |
| Calcium | 304.7mg | 30% | |
| Amount Per 100 g | |||
| Calories | 43.68 Kcal (183 kJ) | ||
| Calories from fat | 9.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 18% | |
|---|---|---|---|
| Cholesterol | 2.92mg | 10% | |
| Sodium | 119.21mg | 52% | |
| Potassium | 214.76mg | 48% | |
| Total Carbs | 7.36g | 26% | |
| Sugars | 4.64g | 194% | |
| Dietary Fiber | 2.6g | 109% | |
| Protein | 0.88g | 18% | |
| Vitamin C | 2.6mg | 45% | |
| Vitamin A | 0.9mg | 307% | |
| Iron | 0.9mg | 51% | |
| Calcium | 29.2mg | 30% | |
* 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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