Directions:
- Cut peeled carrots into 1/4-inch-thick, 2-inch-long sticks.
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat and cook carrots, stirring often, until just tender and beginning to brown in spots, about 7 minutes.
- Toss carrots with lemon juice and zest and chopped fresh mint. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.63 Kcal (1954 kJ) | ||
| Calories from fat | 252 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 356.34mg | 15% | |
| Potassium | 1705.07mg | 36% | |
| Total Carbs | 52.9g | 18% | |
| Sugars | 25.9g | 104% | |
| Dietary Fiber | 16.35g | 65% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 5.6mg | 187% | |
| Iron | 59.2mg | 329% | |
| Calcium | 189.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 82.6 Kcal (346 kJ) | ||
| Calories from fat | 44.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 43% | |
|---|---|---|---|
| Sodium | 63.07mg | 15% | |
| Potassium | 301.81mg | 36% | |
| Total Carbs | 9.36g | 18% | |
| Sugars | 4.59g | 104% | |
| Dietary Fiber | 2.89g | 65% | |
| Protein | 0.91g | 10% | |
| Vitamin C | 6.7mg | 63% | |
| Vitamin A | 1mg | 187% | |
| Iron | 10.5mg | 329% | |
| Calcium | 33.5mg | 19% | |
* 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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