I pair my homegrown carrots with fennel for a soft contrast to their crunch, adding fennel seeds to brighten the flavors of the dish. Then I add orange zest, orange juice, and honey to accentuate the marvelous carrot-y essence. I braise the duo to gently allow the flavors to meld, then finish the dish by glazing the vegetables with the reduced pan juices and lightly pan-roasting them to caramelize the sugars.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 91 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 119.1mg | 4 % | |
Potassium 591mg | 16 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 13.7g | ||
Protein 1.8g | 3 % | |
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: 165
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