Directions:
- Combine carrots and water in a 3 quart pan.
- Bring to a boil over high heat.
- Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes).
- Drain well.
- Stir in butter, mustard, and sugar.
- Cook, stirring, until carrots are glazed(1 to 2 minutes).
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.08 Kcal (545 kJ) | ||
| Calories from fat | 54.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 191.56mg | 8% | |
| Potassium | 500.05mg | 11% | |
| Total Carbs | 18.63g | 6% | |
| Sugars | 10.74g | 43% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 0.2mg | 1% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 68.93 Kcal (289 kJ) | ||
| Calories from fat | 28.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 9% | |
|---|---|---|---|
| Cholesterol | 8.09mg | 5% | |
| Sodium | 101.5mg | 8% | |
| Potassium | 264.97mg | 11% | |
| Total Carbs | 9.87g | 6% | |
| Sugars | 5.69g | 43% | |
| Dietary Fiber | 2.52g | 19% | |
| Protein | 1g | 4% | |
| Vitamin C | 4.9mg | 15% | |
| Vitamin A | 0.8mg | 53% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.1mg | 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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