Directions:
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking.
- Add carrots and saut, stirring occasionally, 5 minutes.
- Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes.
- Add coriander seeds and cook, stirring, 1 minute.
- Discard cinnamon stick and serve carrots hot or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.82 Kcal (313 kJ) | ||
| Calories from fat | 21.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 4% | |
|---|---|---|---|
| Sodium | 249.77mg | 10% | |
| Potassium | 334.23mg | 7% | |
| Total Carbs | 13.11g | 4% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 0.79g | 2% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.8mg | 25% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.25 Kcal (261 kJ) | ||
| Calories from fat | 17.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 4% | |
|---|---|---|---|
| Sodium | 207.81mg | 10% | |
| Potassium | 278.08mg | 7% | |
| Total Carbs | 10.91g | 4% | |
| Sugars | 7.63g | 37% | |
| Dietary Fiber | 1.98g | 9% | |
| Protein | 0.66g | 2% | |
| Vitamin C | 3.8mg | 8% | |
| Vitamin A | 0.6mg | 25% | |
| Calcium | 26.2mg | 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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