Excellent carrot recipe. Everyone liked it, even Susan who does not like cooked carrots. Be careful not to overcook. I cooked the full 14 minutes and they were a little overdone. I could not get them to really brown. Maybe try a little less mint and more parsley next time.
Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 420 | ||
Calories from Fat: 223 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 10.5g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 115mg | 35 % | |
Sodium 267.5mg | 9 % | |
Potassium 910.8mg | 24 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 12.9g | ||
Protein 30.6g | 44 % | |
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: 420
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