Heat butter, olive oil and rosemary in a medium pan. Add julienned carrots. Saute, stirring often, until tender and crisp, about 5 minutes. Add Salt to taste. For softer carrots, cover and let stand for another 2-3 minutes.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4|
|Calories from Fat: 31 (53%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.6mg||2 %|
|Sodium 65.1mg||2 %|
|Potassium 216.8mg||6 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 4.6g|
|Protein 0.7g||1 %|
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: 58
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