From temple trip to Brooklyn
1. Place in carrots in saucepan. Cover with water and add some salt.
2. Bring, then simmer uncovered 15-20 minutes until tender.
3. Drain and slice in 1/4" rounds. Put in a bowl.
3. Mix garlic, juice, salt, pepper, cumin, paprika and oil and pour over carrots.
4. Refrigerate for 1-2 days.
5. Serve at room temperature, sprinkled with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 109 | ||
Calories from Fat: 65 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.2mg | 2 % | |
Potassium 342.2mg | 9 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 8.6g | ||
Protein 1.5g | 2 % | |
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: 109
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