Try this Maple and Lemon Pan-Roasted Carrots recipe, or contribute your own.
Suggest a better description1. For the Glaze: Whisk the maple syrup, butter, lemon zest and a pinch of salt.
2. For the Carrots: In a large sauté pan on medium heat add the oil and when it begins to swirl, add the carrots cut-side down and
season with S & P. Cook to sear and caramelise, 5. to 10 minutes. Flip the carrots and add 1/2 half the glaze. Reduce the glaze,
about 2 minutes. Pour into a serving dish, add the remaining glaze from the pan and top with garnish.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 305 | ||
Calories from Fat: 117 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 46.7mg | 2 % | |
Potassium 243.6mg | 6 % | |
Total Carbohydrate 55.4g | 16 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 50.8g | ||
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: 305
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