Circus Carrots Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Carrots2 Cup (32 tbs), finger- or julienne-cut
 Butter2 Teaspoon
 Lemon juice2 Teaspoon
 Parsley flakes2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 207 Calories from Fat 80

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 21.5 mg

Sodium 223.1 mg9.3%

Total Carbohydrates 31 g10.2%

Dietary Fiber 10.2 g41%

Sugars 13.1 g

Protein 5 g9.5%

Vitamin A 880.7% Vitamin C 53.2%

Calcium 23.4% Iron 58.7%

*Based on a 2000 Calorie diet

Directions

Cook carrots in boiling salted water until tender; keep warm.
Melt butter; add lemon juice and parsley flakes.
Add warm carrots; toss to coat.
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