Try this Matthew Kenneys Lemon Glazed Carrots recipe, or contribute your own.
Suggest a better description* Grill or broil onion rings until light brown and then roughly chop. In a small bowl, combine honey, lemon juice, mint and cumin. Slowly whisk in 1/4 cup olive oil. Season with salt and pepper. In a large skillet, over very high heat, heat the remaining 2 tablespoons oil; brown carrots well on both sides, about 2 or 3 minutes per side. Reduce heat to medium; cook about 3 to 4 minutes, until tender. Add grilled onion pieces, olives and lemon zest. Toss carrot mixture with cumin honey vinaigrette while still warm. Season to taste with salt, paprika and cayenne pepper. Toss with parsley. Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 15:23:37 -0400 From: Laura Hunter
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 12 | ||
Calories from Fat: 3 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 41.1mg | 1 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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