Directions:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
- Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
- Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
- Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
- Remove from heat and stir in dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.66 Kcal (974 kJ) | ||
| Calories from fat | 52.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 413.15mg | 17% | |
| Potassium | 714.87mg | 15% | |
| Total Carbs | 37.08g | 12% | |
| Sugars | 22.52g | 90% | |
| Dietary Fiber | 6.22g | 25% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 0.6mg | 3% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 88.26 Kcal (370 kJ) | ||
| Calories from fat | 19.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 9% | |
|---|---|---|---|
| Cholesterol | 5.79mg | 5% | |
| Sodium | 156.74mg | 17% | |
| Potassium | 271.2mg | 15% | |
| Total Carbs | 14.07g | 12% | |
| Sugars | 8.54g | 90% | |
| Dietary Fiber | 2.36g | 25% | |
| Protein | 1.2g | 6% | |
| Vitamin C | 5mg | 22% | |
| Vitamin A | 0.6mg | 53% | |
| Iron | 0.2mg | 3% | |
| Calcium | 32.1mg | 8% | |
* 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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