Directions:
- In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
- Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.28 Kcal (265 kJ) | ||
| Calories from fat | 26.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 5% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 458.66mg | 19% | |
| Potassium | 306.02mg | 7% | |
| Total Carbs | 8.75g | 3% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.05 Kcal (176 kJ) | ||
| Calories from fat | 17.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 5% | |
|---|---|---|---|
| Cholesterol | 5.07mg | 3% | |
| Sodium | 304.76mg | 19% | |
| Potassium | 203.34mg | 7% | |
| Total Carbs | 5.81g | 3% | |
| Sugars | 2.86g | 17% | |
| Dietary Fiber | 1.73g | 10% | |
| Protein | 0.63g | 2% | |
| Vitamin C | 5.7mg | 14% | |
| Vitamin A | 0.6mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 24.7mg | 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.
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