This is a very easy side dish, very light and is great with chicken, fish, and turkey - actually, just about everything!
In a large saucepan or Wok, melt coconut oil on medium - high, add chopped garlic, shallots, caperberries and sautee until golden. Add squash and carrots and stir until semi-soft. Add sea salt and fresh rosemary and cover with a lid and reduce heat to low. Simmer for 10 minutes and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 81 | ||
Calories from Fat: 34 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 617.3mg | 21 % | |
Potassium 571.1mg | 15 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 8.6g | ||
Protein 2.5g | 4 % | |
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: 81
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