1. Heat oil in a large skillet over medium-high heat. Add cumin, paprika and 2 Tbsp. honey to oil and stir until well blended.
2. Quickly add tomatoes and carrots. Cook until heated and most of the liquid has evaporated, about 5 minutes, gently stirring occasionally. Remove from heat.
3. Gently stir in ginger and vinegar. Season with salt and pepper, to taste. Drizzle with remaining 1 Tbsp. honey and sprinkle with parsley. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 422.2mg||15 %|
|Potassium 216.1mg||6 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 20.1g|
|Protein 1.7g||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: 103
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.