Rosemary Carrots Recipe

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Rosemary Carrots
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Ingredients:

Directions:

  1. Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid.
  2. Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 40.51 Kcal (170 kJ)
Calories from fat 0.76 Kcal
% Daily Value*
Total Fat 0.08g 0%
Cholesterol 0.07mg 0%
Sodium 170.38mg 7%
Potassium 238.94mg 5%
Total Carbs 9.74g 3%
Sugars 6.03g 24%
Dietary Fiber 2.21g 9%
Protein 0.84g 2%
Vitamin C 4.8mg 8%
Vitamin A 0.7mg 24%
Iron 0.1mg 0%
Calcium 30.9mg 3%
Amount Per 100 g
Calories 38.42 Kcal (161 kJ)
Calories from fat 0.73 Kcal
% Daily Value*
Total Fat 0.08g 0%
Cholesterol 0.06mg 0%
Sodium 161.59mg 7%
Potassium 226.61mg 5%
Total Carbs 9.24g 3%
Sugars 5.72g 24%
Dietary Fiber 2.1g 9%
Protein 0.79g 2%
Vitamin C 4.5mg 8%
Vitamin A 0.7mg 24%
Iron 0.1mg 0%
Calcium 29.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

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