Sauteed Carrots with Rosemary and Lemon Recipe

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Ingredients

Count

Nutrition

874

Calories

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Ingredients:

Serving

4 large carrots, peeled, thinly sliced diagonally
2 tbsp (1/4 stick) unsalted butter
1 garlic clove, pressed
1 tsp chopped fresh rosemary or 1/4 tsp dried, crumbled
1 tsp grated lemon peel (yellow part only )
fresh lemon juice

Directions:

Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	873.94 Kcal (3659 kJ)
Calories from fat	824.72 Kcal
		% Daily Value*
Total Fat	91.64g	141%
Cholesterol	242.95mg	81%
Sodium	112.41mg	5%
Potassium	501.27mg	11%
Total Carbs	15.44g	5%
Sugars	7.26g	29%
Dietary Fiber	4.72g	19%
Protein	2.71g	5%
Vitamin C	10.8mg	18%
Vitamin A	2.6mg	86%
Iron	0.2mg	1%
Calcium	86.4mg	9%

Amount Per 100 g
Calories	336 Kcal (1407 kJ)
Calories from fat	317.08 Kcal
		% Daily Value*
Total Fat	35.23g	141%
Cholesterol	93.41mg	81%
Sodium	43.22mg	5%
Potassium	192.72mg	11%
Total Carbs	5.94g	5%
Sugars	2.79g	29%
Dietary Fiber	1.81g	19%
Protein	1.04g	5%
Vitamin C	4.1mg	18%
Vitamin A	1mg	86%
Iron	0.1mg	1%
Calcium	33.2mg	9%

* 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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