Directions:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.22 Kcal (403 kJ) | ||
| Calories from fat | 34.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 458.26mg | 19% | |
| Potassium | 487.17mg | 10% | |
| Total Carbs | 15.19g | 5% | |
| Sugars | 7.56g | 30% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 1.57g | 3% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 1.6mg | 52% | |
| Calcium | 51.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 61.3 Kcal (257 kJ) | ||
| Calories from fat | 22.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 6% | |
|---|---|---|---|
| Cholesterol | 6.48mg | 3% | |
| Sodium | 291.97mg | 19% | |
| Potassium | 310.39mg | 10% | |
| Total Carbs | 9.68g | 5% | |
| Sugars | 4.82g | 30% | |
| Dietary Fiber | 2.91g | 18% | |
| Protein | 1g | 3% | |
| Vitamin C | 5.9mg | 15% | |
| Vitamin A | 1mg | 52% | |
| Calcium | 33mg | 5% | |
* 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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