Directions:
- Salt the water and bring to a boil. Add the carrot slices and cook for 7-8 minutes, until the carrots are just tender (don't let them get too soft). Drain the carrots and set aside in a bowl.
- Heat the oil in a skillet, then add the chili and the garlic. Sautee over medium heat for about a minute, but take care not to let the garlic brown.Add the lemon juice and paprika.
- Pour the chili-garlic mixture over the carrots and toss well to coat the carrots. Garnish with fresh parsley and serve (or better yet, refrigerate overnight to let the spices work their magic and bring to room temperature before serving).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.04 Kcal (511 kJ) | ||
| Calories from fat | 64.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Sodium | 373.97mg | 16% | |
| Potassium | 443.3mg | 9% | |
| Total Carbs | 14.45g | 5% | |
| Sugars | 6.77g | 27% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 45.45 Kcal (190 kJ) | ||
| Calories from fat | 24.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 11% | |
|---|---|---|---|
| Sodium | 139.27mg | 16% | |
| Potassium | 165.09mg | 9% | |
| Total Carbs | 5.38g | 5% | |
| Sugars | 2.52g | 27% | |
| Dietary Fiber | 1.46g | 16% | |
| Protein | 0.6g | 3% | |
| Vitamin C | 11mg | 49% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.2mg | 3% | |
| Calcium | 22.7mg | 6% | |
* 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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