Sauteed Carrots and Red Bell Peppers Recipe

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Ingredients:

Serving

1 tsp unsalted butter
1 tsp olive oil
2 medium carrots, cut diagonally into 1/4-inch-thick slices
1 red bell pepper , cut into 1-inch pieces

Directions:

In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook carrots and bell peppers, stirring, 10 minutes, or until carrots are just tender. Season vegetables with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	75.92 Kcal (318 kJ)
Calories from fat	37.49 Kcal
		% Daily Value*
Total Fat	4.17g	6%
Cholesterol	5.08mg	2%
Sodium	44.57mg	2%
Potassium	260.89mg	6%
Total Carbs	9.06g	3%
Sugars	5.27g	21%
Dietary Fiber	2.57g	10%
Protein	0.63g	1%
Vitamin C	62.9mg	105%
Vitamin A	2.1mg	70%
Iron	25.2mg	140%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	54.38 Kcal (228 kJ)
Calories from fat	26.85 Kcal
		% Daily Value*
Total Fat	2.98g	6%
Cholesterol	3.64mg	2%
Sodium	31.92mg	2%
Potassium	186.86mg	6%
Total Carbs	6.49g	3%
Sugars	3.77g	21%
Dietary Fiber	1.84g	10%
Protein	0.45g	1%
Vitamin C	45mg	105%
Vitamin A	1.5mg	70%
Iron	18mg	140%
Calcium	16.9mg	2%

* 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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