Directions:
- In a cup or bowl, stir together the vinegar, brown sugar, mustard, salt and dill. Set aside.
- In a saucepan, dry-roast the mustard seeds for about 30 seconds, until they are browned and popping.
- Add the vinegar mixture and bring to a boil.
- Stir in the carrot sticks, cover, lower the heat, and cook until tender, about 15 to 20 minutes.
- Stir frequently during the last few minutes of cooking.
- The finished carrots will be slightly caramelized. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.76 Kcal (187 kJ) | ||
| Calories from fat | 2.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 0% | |
|---|---|---|---|
| Sodium | 266.4mg | 11% | |
| Potassium | 266.37mg | 6% | |
| Total Carbs | 9.62g | 3% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 47.96 Kcal (201 kJ) | ||
| Calories from fat | 3.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 0% | |
|---|---|---|---|
| Sodium | 285.44mg | 11% | |
| Potassium | 285.4mg | 6% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 5.78g | 22% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.4mg | 3% | |
* 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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